Wimpy's Delight Red Hamburger Relish

Total Time: 13 hrs Preparation Time: 12 hrs Cook Time: 1 hr

Ingredients

• 2 sticks cinnamon, broken up (2 to 3 inches each before breaking)
• 2 teaspoons cloves, whole, slightly bruised
• 2 teaspoons allspice, whole, bruised
• 4 cups cider vinegar
• 4 cups tomatoes, coarsely chopped peeled and seeded (about 6 large)
• 2 cups granulated sugar
• 4 teaspoons mustard seeds
• 1/4 teaspoon cayenne pepper
• 4 cups cucumbers, chopped, unpeeled firm (do not use waxed cucumbers)
• 1 1/2 cups red bell peppers, chopped cored and seeded
• 1 1/2 cups green bell peppers, chopped cored and seeded
• 1 cup celery, chopped
• 1 cup onion, chopped
• 1 1/2 tablespoons turmeric
• 1/2 cup pickling salt (or other non-iodized salt)
• 8 cups water

Recipe

• 1 tie the cinnamon, cloves and allspice loosely in a square of cheesecloth.
• 2 combine vinegar with the bag of spices in a non-aluminum pan. bring the vinegar to boiling, adjust the heat and simmer it, uncovered, for 15 minutes.
• 3 add the tomatoes, bring the mixture to a boil, then adjust the heat and simmer the mixture, partly covered, until it resembles a puree, about 30 minutes.
• 4 add the sugar, mustard seed, and cayenne pepper. pour the mixture into a bowl, cool and cover it, and let stand overnight at room temperature.
• 5 meanwhile, combine the cucumbers, red and green peppers, celery, and onion in a ceramic or stainless-steel bowl. sprinkle the turmeric and salt over the vegetables, then add the 8 cups of water. stir the mixture, cover it, and refrigerate overnight.
• 6 wash 7 half-pint jars. keep hot until needed. prepare lids as manufacturer directs.
• 7 drain the liquid from the salted vegetables and replace it with enough fresh cold water to cover them; let the vegetables soak for 1 hour, then drain them in a colander, pressing lightly.
• 8 return the vinegar/tomato mixture to pot and bring it to a boil over medium-high heat.
• 9 add the drained vegetables, then return the relish to a full boil, stirring frequently, and cook it, uncovered, over high heat, for 5 minutes. remove the relish from the heat.
• 10 remove the spice bag from the relish; squeeze out all possible liquid from the bag into the pot, then discard the bag.
• 11 ladle the hot relish into 1 hot jar at a time, leaving 1/2-inch head space. wipe rim with a clean damp cloth. attach lid. fill and close remaining jars. process jars in a boiling water canner for 10 minutes. yields 7 half-pints.