Real Recipes From Real Home Cooks ®

bob’s big boy red relish clone

(1 rating)
Recipe by
Mark Perkins
Eugene, OR

Bob's Big Boy restaurants on the West coast / Southern California area were the only ones that had the red relish. 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 rating)
yield serving(s)
cook time 2 Hr
method Canning/Preserving

Ingredients For bob’s big boy red relish clone

  • 2 c
    cucumbers, roughly chopped
  • 1
    onion, roughly chopped
  • 1
    green pepper, seeded and roughly chopped
  • 1
    red pepper, seeded and roughly chopped
  • 1
    stalk celery, roughly chopped
  • 2 Tbsp
    kosher salt (or 1 tbsp pickling salt)
  • 1/2 tsp
    ground turmeric
  • 3 c
  • 1 Tbsp
    whole allspice
  • 1 Tbsp
    whole cloves
  • 1 Tbsp
  • 1 Tbsp
    celery seed
  • 1 Tbsp
    whole peppercorns
  • 1 stick
    cinnamon (about two inches total)
  • 1/2 tsp
    dry mustard
  • 1/2 clove
  • 1 1/2
    bay leaves
  • 2 c
    cider vinegar
  • 4
    ripe tomatoes, peeled, seeded, & chopped
  • 1 c
  • 2 tsp
    mustard seeds

How To Make bob’s big boy red relish clone

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    Now drain the vegetable mixture that has been sitting overnight in a strainer, pressing out any excess liquid.
  • 5
    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.
  • 6
    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.
  • 7
    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.