Tuesday, June 21, 2016

Hamburger Relish

It's summertime!  If you haven't already been grilling burgers, you will be very soon. This burger relish is a bit savoury and a bit sweet.  It is perfect on burgers but try it on other grilled meats as well.   I wanted to get this burger relish out to you early because it needs a few weeks for the flavours to blend before you get it onto your burgers.  I make my own hot dog and hamburger relish and once you try it, you will want to always keep a few jars ready too.  

  • 4 small cucumbers, diced to make three cups ( I use mini cucumbers which I don't peel) 
  • 1 yellow onion
  • 1 large orange bell pepper, diced
  • 1 large red bell pepper, diced
  • 1 large stalk celery, diced
  • 3 tablespoons kosher salt
  • 1 teaspoon turmeric (divided)
  • 2 cups cold water
  • 1 cinnamon stick
  • 15 cloves
  • 2 cups cider vinegar
  • 2 cups diced grape tomatoes
  • 1 cup sugar
  • 2 teaspoons mustard seeds
  • 2 tablespoons tomato paste
  1. Combine the chopped cucumbers, onion, peppers, and celery in a large glass bowl. 
  2. Sprinkle with salt, 1/2 teaspoon turmeric and stir.
  3. Cover with 2 cups cold water. Press down vegetables and add a bit more water if necessary to cover.  
  4. Let sit overnight.
  5. In the morning, pour vegetables into a colander and allow to drain for 10 minutes.
  6. Prepare jars by washing them in hot soapy water, rinse and drain.  Sterilize them by boiling them in water for 10 minutes.  Keep in hot water until you are ready to fill them.  
  7. Bring the drained vegetables and cider vinegar to a simmer in a  large stainless steel or enamel pot.
  8. Tie cloves into a piece of cheesecloth and add to pot along with the cinnamon stick, mustard seeds and diced tomatoes.
  9. Simmer 30 minutes.
  10. Add sugar and tomato paste and continue to simmer and stir until the relish reduces, about another 20 minutes.
  11. Ladle the relish into 5 - 250 ml canning jars. Leave 1/2 inch space at the top.  Wipe the rims clean and cover with lids that have been boiled for 10 minutes. 
  12. Process jars in a hot water bath for 15 minutes. 
  13. Allow the relish to develop the flavours for 2 weeks before using.  Refrigerate after opening. 


  1. only 2 mustard seeds?

    1. Good catch...thank you it's fixed.

    2. All done in good faith...

    3. All you need is the faith of a mustard seed... :)

  2. I am so going to make this Lovella! It sounds wonderful. I plan to do some serious canning this summer - now I just have to do it!

  3. This is great - especially since I can't find the red hamburger relish in the stores anymore, either!