Wimpy's Delight, A Hamburger Relish

2 cinnamon sticks (2 to 3 inches each), broken up
2 teaspoons whole cloves, slightly bruised
2 teaspoons whole allspice, bruised
1 quart cider vinegar
4 cups coarsely chopped peeled and seeded tomatoes (about 6 large)
2 cups sugar
4 teaspoons mustard seed
1/4 teaspoon ground, hot, red (cayenne) pepper
4 cups chopped, unpeeled, firm cucumbers (do not use waxed cucumbers)
1 1/2 cups chopped, cored and seeded sweet red peppers
1 1/2 cups chopped, cored and seeded sweet green peppers
1 cup chopped celery
1 cup chopped onions
1 1/2 tablespoons turmeric
1/2 cup pickling or other noniodized salt

Tie the cinnamon, cloves and allspice loosely in a square of cheesecloth. Combine the vinegar with bag of spices in a nonaluminum pan. Bring vinegar to a boil, adjust heat and simmer it, uncovered, for 15 minutes. Add the tomatoes, bring mixture to a boil, then adjust heat and simmer mixture, partly covered, stirring and "smooshing" tomatoes occasionally, until it resembles a puree, about 30 minutes. Add the sugar, mustard seed and ground red pepper. Pour mixture into a bowl, cool and cover it and let 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 vegetables, then add 2 quarts water. Stir mixture, cover it and refrigerate overnight along with tomato mixture.

Wash 7 half-pint (or combination of pint and half-pint) jars. Keep hot until needed. Prepare lids as manufacturer directs.

Drain liquid from salted vegetables and replace with enough fresh cold water to cover; let vegetables soak for 1 hour, then drain in a colander, pressing lightly.

Return vinegar/tomato mixture to pot and bring to a boil over medium-high heat. Add drained vegetables, then return relish to a full boil, stirring frequently, and cook, uncovered, over high heat for 5 minutes. Remove relish from heat. Remove spice bag from relish; squeeze all possible liquid from bag into pot, then discard bag.

For long-term storage at room temperature, ladle 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 half-pints and pints in a boiling-water canner for 10 minutes (for 15 minutes 1,000 to 6,000 feet; for 20 minutes above 6,000 feet).

For storage in refrigerator: simply fill clean jars with hot relish, attach lids, let cool and then refrigerate. Will keep in refrigerator for several months. Makes about 7 half-pints.

— Recipe from "Fancy Pantry," by Helen Witty.

Reader Reaction
We reserve the right to remove any content at any time from this Community, including without limitation if it violates the Community Rules. We ask that you report content that you in good faith believe violates the above rules by clicking the Flag link next to the offending comment or fill out this form. New comments are only accepted for two weeks from the date of publication.