Red Hamburger Relish

As a child I frequently had Bick’s Hamburger Relish. The availability of this product in the USA is spotty at best, so as usual I made it myself. This recipe is really, really close to what I remember, and you can easily make a half batch.

  • 7 cups ground cucumbers (approximately 7 medium sized cucumbers, weight roughly 3.5lb/ 1.6kg), any liquid drained
  • 5 cups ground onions (approximately 1.25lb / 570g), any liquid drained
  • 1/4 cup / 60ml / 72g pickling salt (substitute by weight with any non-iodine salt such as sea salt or kosher salt)
  • 3 to 4 large red and green peppers, ground
  • one 28oz/795g can crushed tomatoes
  • 3 to 3 1/2 cups / 720 to 780ml white vinegar
  • 1 1/2 tsp. celery seed
  • 1 1/2 tsp. allspice, ground
  • 2 cups hot water
  • 1/2 to 3/4 cup / 120 to 180ml brown sugar
  • 1/2 to 3/4 cup / 120 to 180ml cider vinegar
  • 2 tsp. mustard seed
  • 1 tsp. ground cloves
  • 3 to 4 cups / 720 to 960ml white sugar
  • 3/4 cup / 180ml flour (or GF substitute such as xanthan gum)
  • Makes about 10 to 12 pints
    Mix ground cucumbers, onions, and peppers with salt in a large bowl. Let stand overnight and then drain.
    Cook all other ingredients in a large pot and boil for about 5 minutes.
    Add cucumber mixture and bring back to a boil.
    *May add extra sugar, spices, vinegar to get desired taste.
    Boil for 15 minutes and pour into sterilized jars and seal.

    I know the recipe says hamburger relish, but this is equally lovely with sausages or other grilled meats. And yes, I increased the mustard seed to 2 tablespoons because I like mustard seeds. Why else make it yourself if you don’t customise it?

    Print Friendly, PDF & Email
    Share

    Want to Leave a Reply?