Bob’s Big Boy Red Relish Clone
By
Mark Perkins
@TheBurgerDude
1
The stuff was OK the first few times, then before you know it, it had you hooked like crack!
It has been more than twenty years now.
I have been trying for years to come up with a homemade red-relish recipe that tasted the way I remember Bob's. I think I have finally succeeded, and I wanted to share it here with you good people out of the burgerness of my heart. As of this posting, this recipe is not posted ANYWHERE else on the net!
★★★★★ 1 vote5
Ingredients
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2 ccucumbers, roughly chopped
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1onion, roughly chopped
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1green pepper, seeded and roughly chopped
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1red pepper, seeded and roughly chopped
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1stalk celery, roughly chopped
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2 Tbspkosher salt (or 1 tbsp pickling salt)
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1/2 tspground turmeric
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3 cwater
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1 Tbspwhole allspice
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1 Tbspwhole cloves
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1 Tbspmace
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1 Tbspcelery seed
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1 Tbspwhole peppercorns
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1 stickcinnamon (about two inches total)
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1/2 tspdry mustard
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1/2 clovegarlic
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1 1/2bay leaves
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2 ccider vinegar
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4ripe tomatoes, peeled, seeded, & chopped
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1 csugar
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2 tspmustard seeds
How to Make Bob’s Big Boy Red Relish Clone
- 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 – 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 sterilized jars and process for 15 minutes in a water bath canner. 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.