Wimpy's Delight, a Hamburger Relish
Source of Recipe
the web
List of Ingredients
# 2 sticks cinnamon (2 to 3 inches each), broken up
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# 2 teaspoons whole cloves, slightly bruised
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# 2 teaspoons whole allspice, bruised
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# 1 quart cider vinegar (4 cups)
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# 4 cups coarsely chopped peeled and seeded tomatoes (about 6 large; see note)
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# 2 cups granulated sugar
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# 4 teaspoons mustard seeds
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# 1/4 teaspoon cayenne pepper
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# 4 cups chopped unpeeled firm cucumbers (about 21/2 pounds; do not use waxed cucumbers)
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# 11/2 cups chopped, cored and seeded red bell peppers (3 medium)
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# 11/2 cups chopped, cored and seeded green bell peppers (3 medium)
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# 1 cup chopped celery (2 stalks)
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# 1 cup chopped onion
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# 11/2 tablespoons turmeric
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# 1/2 cup pickling or other noniodized salt
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# 2 quarts water (8 cups)Recipe
Tie the cinnamon, cloves and allspice loosely in a square of cheesecloth. Combine vinegar with the bag of spices in a nonaluminum pan. Bring the vinegar to boiling, adjust the heat and simmer it, uncovered, for 15 minutes. 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. Add the sugar, mustard seeds and cayenne. Pour the mixture into a bowl, cool and cover it, and let it stand overnight at room temperature.
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 2 quarts of water. Stir the mixture, cover it and refrigerate overnight.
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. Return the vinegar/tomato mixture to pot and bring it to a boil over medium-high heat. 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. Remove the spice bag from the relish; squeeze out all possible liquid from the bag into the pot, then discard the bag.
When ready to process, wash 7 pint or 14 half-pint jars; keep hot until needed. Prepare lids as manufacturer directs. 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 in a boiling-water canner 10 minutes for pints or half pints. Note: To peel tomatoes, plunge into boiling water for 30 seconds to 1 minute. Remove immediately and plunge into cold water. Skin should slip off easily.
-- From "Fancy Pantry" by Helen Witty Lost a favorite recipe? Send your recipe requests to Mailbag, FOODday/The Oregonian, 1320 S.W. Broadway, Portland, OR 97201, or send them by e-mail to [email protected]. Include your full name, address and a daytime telephone number. Not all requests can be answered, and personal replies aren't possible. All submissions become the property of The Oregonian and will not be returned; submissions may be edited and may be published or otherwise used in any medium.
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