Garden Hamburger Relish
Full of cucumbers, onions, celery and peppers, spiced with turmeric and mustard, after tasting this relish, you'll never go back to store bought.
Equipment
- 8 Jars 500 ml
Ingredients
- 8 Cups Cucumber unpeeled, ground
- 4 Cups Onions finely chopped
- ¼ Cup Pickling Salt
- 3 Red Peppers diced
- 6 Cups Celery chopped
- ½ Cup Flour
- 1 Tbsp. Turmeric
- 1 Tbsp. Dry Mustard
- 2 Cup Vinegar divided
- 4 Cups White Sugar
- 2 tsp. Mustard Seed
Instructions
- The night before, pulse the unpeeled cucumber in a food processor until you have 8 cups total of ground cucumber. Finely dice the onions in the food processor. Combine the cucumber and the onions and sprinkle with pickling salt. Mix well and cover, allow to sit overnight.
- The following morning, drain the cucumbers and onions in a large strainer or colander.
- Chop the red peppers and add to the cucumber and onions. Chop the celery and add to a separate bowl.
- Combine the flour, turmeric and dry mustard in a glass or metal bowl. Add ⅔ cup of vinegar and mix well until there are no lumps.
- In a large pot or dutch oven, combine the remaining 1⅓ cups of vinegar and 4 cups sugar. Fill a reusable teabag/tea ball or cheesecloth sachet with the mustard seed. Add the teabag of mustard seed to the pot and bring to a boil over medium high heat.
- Add the spice/vinegar mixture to the pot and continue to boil until thickened ensuring there are no lumps.
- Add the cucumber, onions and peppers to the pot and return to a boil. Lower the heat to medium and add the celery, simmer for 35 minutes stirring occasionally.
- Ladle the hot relish into hot sterilized jars and top with sterilized lids.
- Process the jars in a water bath or a canner for ten minutes. Store any unsealed jars in the fridge and consume within one month. Sealed jars are shelf stable for one year.