Wimpy'S Delight Red Hamburger Relish

• 2 sticks cinnamon, broken up (2 to 3 Inches each before breaking)
• 2 teaspoons cloves, whole, slightly bruised
• 2 teaspoons allspice, whole, bruised
• 4 cups cider vinegar
• 4 cups tomatoes, coarsely chopped peeled and seeded (about 6 large)
• 2 cups granulated sugar
• 4 teaspoons mustard seeds
• 1/4 teaspoon cayenne pepper
• 4 cups cucumbers, chopped, unpeeled firm (do not use waxed cucumbers)
• 1 1/2 cups red bell peppers, chopped cored and seeded
• 1 1/2 cups green bell peppers, chopped cored and seeded
• 1 cup celery, chopped
• 1 cup onion, chopped
• 1 1/2 tablespoons turmeric
• 1/2 cup pickling salt (or other non-iodized salt)
• 8 cups water

1. Tie the cinnamon, cloves and allspice loosely in a square of cheesecloth.
2. Combine vinegar with the bag of spices in a non-aluminum pan. Bring the vinegar to boiling, adjust the heat and simmer it, uncovered, for 15 minutes.
3. Add the tomatoes, bring the mixture to a boil, then adjust the heat and simmer the mixture, partly covered, until it resembles a puree, about 30 minutes.
4. Add the sugar, mustard seed, and Cayenne pepper. Pour the mixture into a bowl, cool and cover it, and let stand overnight at room temperature.
5. Meanwhile, combine the cucumbers, red and green peppers, celery, and onion in a ceramic or stainless-steel bowl. Sprinkle the turmeric and salt over the vegetables, then add the 8 cups of water. Stir the mixture, cover it, and refrigerate overnight.
6. Wash 7 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.
7. Drain the liquid from the salted vegetables and replace it with enough fresh cold water to cover them; let the vegetables soak for 1 hour, then drain them in a colander, pressing lightly.
8. Return the vinegar/tomato mixture to pot and bring it to a boil over medium-high heat.
9. Add the drained vegetables, then return the relish to a full boil, stirring frequently, and cook it, uncovered, over high heat, for 5 minutes. Remove the relish from the heat.
10. Remove the spice bag from the relish; squeeze out all possible liquid from the bag into the pot, then discard the bag.
11. Ladle the hot relish into 1 hot jar at a time, leaving 1/2-inch head space. Wipe rim with a clean damp cloth. Attach lid. Fill and close remaining jars. Process jars in a boiling water canner for 10 minutes. Yields 7 half-pints.

cinnamon, bruised, allspice, cider vinegar, tomatoes, sugar, mustard seeds, cayenne pepper, cucumbers, red bell peppers, green bell peppers, celery, onion, turmeric, pickling salt, water

Taken from www.food.com/recipe/wimpys-delight-red-hamburger-relish-481175 (may not work)