Mémère Bergeron’s Hamburger Relish

Mémère (Grandmother) Bergeron’s hamburger relish is a family favorite passed down through the generations. You can use either pickling or slicing cucumbers in this recipe. The finished relish yield varies depending on the size of the vegetables.

MAKES: 6 TO 8 PINT JAR

INGREDIENTS:

• 12 cucumbers, roughly chopped
• 3 red bell peppers, seeds and membranes removed, roughly chopped
• 2 pounds onions, roughly chopped
• 1/3 cup pickling salt
• 2 quarts white vinegar
• 4 cups granulated sugar
• 2 teaspoons whole cloves
• 2 teaspoons whole allspice
• 1 teaspoon celery seeds
• 1/4 cup dry mustard
• 1 teaspoon ground turmeric
• 1/2 cup cornstarch
• 1/2 cup cold water

INSTRUCTIONS:

1. In a large bowl, combine the chopped cucumbers, bell peppers, and onions. Sprinkle the salt over the vegetables, cover, and let stand at room temperature overnight.
2. Rinse the vegetables with cold water and drain well in a fine-mesh sieve. Using a food processor, meat grinder, or knife, finely chop the vegetables, then drain again in a fine-mesh sieve.
3. In an 8-quart stainless steel stockpot, combine the chopped vegetables, vinegar, and sugar.
4. Place the cloves, allspice, and celery seeds in a spice bag or several layers of cheesecloth and tie closed. Add the spice bag to the vegetable mixture and bring the mixture to a boil over medium-high heat. Reduce the heat and simmer for 20 minutes.
5. Add the dry mustard and turmeric to the relish and stir until thoroughly combined. Return the mixture to a boil.
6. In a small bowl, whisk together the cornstarch and cold water until well blended. Add the cornstarch mixture to the relish and boil for 5 minutes. Remove the pot from the heat and remove the spice bag.
7. Ladle the relish into hot jars, leaving ½-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
8. Process 8-ounce jars in a water bath canner for 10 minutes; pint jars for 15 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.

SERVING SUGGESTION:

• Not only is the relish great with hot dogs and hamburgers, but Stella’s Mémère would use this to make her own tartar sauce. Mix equal parts mayonnaise and relish, adding some relish liquid to thin the sauce to the consistency you prefer.