Normas Hot Dog Hamburger Relish Recipes

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HEINZ RED HAMBURGER RELISH COPYCAT



Heinz Red Hamburger Relish Copycat image

This is similar to the "red relish" once sold under the Heinz and Knott's Berry Farm labels. Recipe Source: "Cook Now, Serve Later" from Reader's Digest.

Provided by Wheres_the_Beef

Categories     Vegetable

Time P1DT1h15m

Yield 2 pints, 64 serving(s)

Number Of Ingredients 15

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

Steps:

  • 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.
  • 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.
  • 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 the tomatoes resemble a puree - about 30 minutes. Add the sugar and mustard. seeds, cover, and let stand overnight at room temperature.
  • 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.
  • 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.

SHEILA'S HOT DOG/HAMBURGER RELISH



Sheila's Hot Dog/Hamburger Relish image

I used to make this all the time at this time of year when the family was all at home. It is a really good recipe given to me by my late friend Barbara some 30 years ago.

Provided by mabers

Categories     < 60 Mins

Time 35m

Yield 4-6 jars

Number Of Ingredients 9

3 quarts cucumbers
1 quart onion
3 green peppers
2 red peppers
5 cups sugar
2 1/2 cups white vinegar
2 tablespoons celery seeds
1 tablespoon mustard seeds
1 teaspoon turmeric

Steps:

  • Put 1st 4 ingredients through food chopper.
  • Add 1/2 cup salt and pour boiling water over; mix well.
  • Leave overnight and add remaining ingredients.
  • Thicken with 1-2 tablespoons cornstarch and boil 15 minutes.
  • Pour into hot sterilized jars.
  • Unfortunately I have no yield on this recipe (but had to fill in a quantity to submit), and I kept it all in the refrigerator, eliminating the dreaded "canning".
  • This makes a nice gift, so maybe it won't stay in the frig too long.

Nutrition Facts : Calories 1174.8, Fat 2.5, SaturatedFat 0.4, Sodium 28, Carbohydrate 289.4, Fiber 7.5, Sugar 267.4, Protein 6.2

NORMA'S HOT DOG & HAMBURGER RELISH



Norma's Hot Dog & Hamburger Relish image

This yummy recipe brings back memories of a relish my grandmother used to serve. We used it on everything! This relish is just as tasty...and makes a lot. A perfect hostess gift.

Provided by Norma DeRemer

Categories     Other Sauces

Time 1h30m

Number Of Ingredients 8

12 green tomatoes
4 onions
4 green bell peppers
4 c apple cider vinegar
2 c sugar
2 tsp mustard seed
2 tsp celery seed
1 Tbsp turmeric

Steps:

  • 1. Chopped fine the tomates, onions and peppers
  • 2. Place in a wire strainer to drain off extra liquid from the tomatoes, peppers and onions.
  • 3. Place all into a large stainless steel pot. (Using any other type of pot might stain it from the acid from the tomatoes).I also have used a roaster pan when I didn't have stainless steel.
  • 4. Add sugar, mustard seed, celery seed and vinegar stir well.
  • 5. Place on stove with burner on med-high heat.Bring all to a boil, remove from heat and add turmeric and stir once again.
  • 6. Place in sterilized pint jars; one at a time, leaving 1/2 inch from top of jar. Wipe dry the edge of opening with a clean cloth.
  • 7. Place lid and band on jar and twist tight. Continue filling other jars and repeat as above.No need to process. They will seal themselves.
  • 8. One batch makes 7 to 8 pint jars of relish.

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