TheBurgerDudeNovember 30, 2012 REVIEW:
This is a decent enough recipe, but it's not like the red relish that I used to get at the Bob's in the Los Angeles area. It's taken me years to develop a recipe that satisfies my Bob's craving. Here it is:
Bobâs Big Boy Red Relish
As reinvented by Mark Perkins, aka TheBurgerDude
Makes about 7 pint jars
2 cups roughly chopped cucumbers
1 roughly chopped onion
1 seeded and roughly chopped green pepper
1 seeded and roughly chopped red pepper
1 stalk roughly chopped celery
2 Tbsp Kosher salt (or 1 Tbsp pickling salt)
Â½ tsp turmeric
3 cups water
1 Tbsp whole allspice
1 Tbsp whole cloves
1 Tbsp mace
1 Tbsp celery seed
1 Tbsp whole peppercorns
2 inches stick cinnamon
Â½ tsp dry mustard
Â½ clove garlic
1 Â½ bay leaves
2 cups cider vinegar
4 medium sized ripe tomatoes, peeled, seeded & chopped
1 cup sugar
2 tsp mustard seeds
Using a food grinder with the coarse plate (I use my KitchenAid attachment), grind the cucumbers, onion, peppers and celery together into a large non-reactive bowl. Add salt, turmeric, and water and mix well. Continue with the remaining steps while letting this mixture stand overnight.
In a square of cheesecloth, tie up the allspice, cloves, mace, celery seed, peppercorns and cinnamon. Bring this spice packet and the vinegar up to a boil in a large non-reactive pot. Reduce heat, cover, and simmer for 15 minutes.
Increase heat to medium, and add the tomatoes. Bring to a boil. Reduce heat to low and simmer, partially covered until the tomatoes resemble a puree â about 30 minutes. Add sugar and mustard seeds, cover, and let stand overnight at room temperature.
Now drain the vegetable mixture that has been sitting overnight in a strainer, pressing out any excess liquid.
Add the drained vegetables to the tomato mixture and bring to a boil over medium high hear. Reduce heat to low and simmer, uncovered, until most of the liquid has evaporated, about 30 minutes. Remove spice bag.
Ladle into jars and process for 15 minutes. Let relish mellow for at least a month before using, and refrigerate after opening.
To make the burger, use a sesame seed bun cut into three pieces; a top, middle, and bottom. Toast each cut side. On the bottom, add a spoonful of mayo, some lettuce, a slice of American cheese, the patty, the middle part of the bun, the next patty, relish, and finally the top bun.