Homemade Heinz Red Hamburger Relish: A Taste of Nostalgia

I remember summer evenings as a kid, the smell of charcoal hanging in the air, and the sizzle of burgers on the grill. But what truly made those burgers sing was a generous dollop of red relish. Not just any relish, mind you, but that distinctively sweet and tangy Heinz variety. It had a particular magic, a balance of flavors that elevated the humble hamburger into something truly special. Years later, I discovered that magic was more easily recreated at home than I imagined.

Recipe Overview

• Prep Time: 24 hours 15 minutes
• Cook Time: 1 hour
• Total Time: 25 hours 15 minutes
• Yields: 2 pints
• Serves: 64
• Dietary Type: Vegetarian

Ingredients

• 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)
• ½ teaspoon turmeric
• 3 cups cold water
• 1 cinnamon stick
• 12 whole cloves
• ¼ 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

Equipment Needed

• Large enamel or stainless steel bowl
• Strainer
• Cheesecloth
• Large, heavy, enamel or stainless steel saucepan
• ½ pint preserving jars
• Boiling water bath canner

Instructions

1. In a large enamel or stainless steel bowl, combine the chopped cucumbers, onion, green bell pepper, red bell pepper, celery, kosher salt, turmeric, and cold water. Ensure all the vegetables are submerged in the water.
2. Let the mixture stand for 12 hours or overnight. This allows the salt to draw out excess moisture from the vegetables, creating a firmer texture for the relish.
3. After the soaking period, drain the vegetables in a strainer. Gently press out any excess liquid to prevent a watery relish. Set the drained vegetables aside.
4. Tie the cinnamon stick, whole cloves, and optional ground allspice in a piece of cheesecloth. This creates a spice bag that infuses the vinegar without leaving bits of spice in the final product.
5. In a large, heavy, enamel or stainless steel saucepan, combine the spice bag and cider vinegar. Bring the mixture to a boil over moderate heat.
6. Once boiling, reduce the heat to low and simmer, uncovered, for 15 minutes. This allows the vinegar to absorb the flavors of the spices.
7. Add the chopped tomatoes to the saucepan, increase the heat to moderate, and bring the mixture back to a boil.
8. Reduce the heat to low and simmer, partially covered, until the tomatoes resemble a puree, approximately 30 minutes. Stir occasionally to prevent sticking.
9. Add the granulated sugar and mustard seeds to the tomato mixture. Cover the saucepan and let stand overnight at room temperature. This allows the flavors to meld together beautifully.
10. The next day, add the drained vegetables to the tomato mixture. Bring the mixture to a boil over moderately high heat.
11. Once boiling, reduce the heat to low and simmer, uncovered, until most of the liquid has evaporated, about 25 to 30 minutes. Stir frequently to prevent scorching. The relish should thicken considerably.
12. Remove the spice bag from the saucepan. Discard the cheesecloth and spices.
13. Ladle the hot relish into 4 hot, sterilized, ½ pint preserving jars, leaving ½ inch of headspace.
14. Wipe the jar rims clean with a damp cloth to ensure a good seal.
15. Seal the jars with sterilized lids and rings.
16. Process the filled jars in a boiling water bath canner for 10 minutes. This ensures proper preservation and prevents spoilage. Adjust processing time based on altitude, if necessary.
17. After processing, carefully remove the jars from the canner and let them cool completely on a towel-lined surface. You should hear a “pop” as the jars seal.
18. Label the jars with the date and contents.
19. Let the relish mellow in a cool, dry place for at least 3 weeks before using. This allows the flavors to fully develop. The relish will keep for up to 1 year. Refrigerate after opening.

Expert Tips & Tricks

• Choosing the Right Vinegar: While cider vinegar is traditional, you can experiment with other vinegars like white vinegar for a sharper flavor or malt vinegar for a more robust taste.
• Spice it Up: For a spicier relish, add a pinch of red pepper flakes to the vinegar mixture.
• Vegetable Prep: Ensure all vegetables are uniformly chopped for even cooking and a consistent texture.
• Don’t Overcook: Overcooking the relish can result in a tough, sticky texture. Simmer until the liquid has reduced and the relish has thickened slightly.
• Altitude Adjustments: If you live at a high altitude, you may need to increase the processing time in the boiling water bath to ensure proper preservation. Consult your local extension office for recommended processing times.

Serving & Storage Suggestions

This homemade red hamburger relish is the perfect accompaniment to burgers, hot dogs, and sausages. It can also be used as a flavorful topping for sandwiches, wraps, and salads. Serve chilled or at room temperature.

Store unopened jars of relish in a cool, dry place for up to 1 year. Once opened, refrigerate the relish and use within a few weeks for optimal flavor and freshness. Do not freeze, as the texture may change.

Nutritional Information

(Estimated per serving, based on 64 servings per recipe)

Nutrient	Amount per Serving	% Daily Value
Calories	20 kcal	1%
Total Fat	0g	0%
Saturated Fat	0g	0%
Cholesterol	0mg	0%
Sodium	221mg	9%
Total Carbohydrate	5g	2%
Dietary Fiber	0g	0%
Sugars	4g	14%
Protein	0g	0%

Variations & Substitutions

• Spicy Relish: Add finely chopped jalapeños or a dash of hot sauce to the mixture.
• Sweet Relish: Increase the amount of sugar to taste.
• Dill Relish: Add fresh or dried dill to the vegetable mixture.
• Corn Relish: Incorporate cooked corn kernels for added sweetness and texture.
• No-Sugar Added Relish: Use a sugar substitute like stevia or erythritol, adjusting the amount to achieve the desired sweetness.

FAQs (Frequently Asked Questions)

Q: Why do I need to let the vegetables stand in salt water overnight?
A: Soaking the vegetables in salt water draws out excess moisture, resulting in a relish with a firmer, less watery texture.

Q: Can I use fresh herbs in this recipe?
A: While not traditional, you can certainly add fresh herbs like dill or parsley for a different flavor profile. Add them towards the end of the cooking process to preserve their flavor.

Q: What if I don’t have cider vinegar?
A: White vinegar can be used as a substitute, but it will result in a tangier flavor. You may need to adjust the amount of sugar accordingly.

Q: Do I have to use a boiling water bath to preserve the relish?
A: Yes, processing the relish in a boiling water bath is essential for long-term storage and to prevent spoilage. It creates a vacuum seal that keeps the relish safe to eat.

Q: How long does the relish last after opening?
A: Once opened, the relish should be stored in the refrigerator and used within a few weeks for optimal flavor and freshness.

Final Thoughts

This homemade Heinz Red Hamburger Relish is more than just a condiment; it’s a trip down memory lane, a taste of summer, and a way to elevate your everyday meals. It’s surprisingly simple to make, and the result is a delicious, tangy relish that rivals the store-bought version. So gather your ingredients, put on some music, and enjoy the process of creating something special. Share it with friends and family, and watch their faces light up with every bite. Happy cooking!