Heinz Red Hamburger Relish Copycat

• medium cucumbers, peeled, seeded, and chopped (about 2 cups)2
• medium yellow onion, chopped↗1
• medium green bell pepper, cored, seeded, and chopped1
• medium red bell pepper, cored, seeded, and chopped (or yellow)↗1
• stalk celery, chopped↗1
• kosher salt (or 1 tablespoon pickling or non-iodized salt)2 tablespoons
• turmeric↗1⁄2 teaspoon
• cold water3 cups
• cinnamon stick↗1
• whole cloves↗12
• ground allspice (optional)1⁄4 teaspoon
• cider vinegar↗2 cups
• medium tomatoes, peeled, seeded, and chopped (about 2 cups)↗4
• granulated sugar↗1 cup
• mustard seeds2 teaspoons

Step-by-step instructions

1. 1

   In a large enamel or stainless steel bowl, mix the cucumbers, onion, peppers, celery, salt, turmeric, and water. Let stand for 12 hours or overnight, then drain in a strainer, lightly pressing out any excess liquid. Set aside.

2. 2

   Tie up cinnamon, cloves, and allspice in a piece of cheesecloth. In a large, heavy, enamel or stainless steel saucepan, bring the spices and vinegar to a boil over moderate heat. Reduce the heat to low and. simmer, uncovered, for 15 minutes.

3. 3

   Add the tomatoes, increase the heat to moderate, and bring the mixture. to a boil. Reduce the heat to low and simmer, partially covered, until tomatoes resemble a puree - about 30 minutes. Add the sugar and mustard. seeds, cover, and let stand overnight at room temperature.

4. 4

   Add the drained vegetables to the tomato mixture and bring to a boil over moderately high heat. Then reduce the heat to low and simmer, uncovered, until most of the liquid has evaporated - 25 to 30 minutes. Remove the spice bag.

5. 5

   Ladle into 4 hot, sterilized, 1/2 pint preserving jars, leaving 1/2 inch of head space. Wipe the jar rims clean, seal, and process in a boiling water bath for 10 minutes. Label, then let the relish mellow in a cool dry place for. at least 3 weeks before using. Will keep for up to 1 year. Refrigerate after opening.