As a child I frequently had Bick’s Hamburger Relish. The availability of this product in the USA is spotty at best, so as usual I made it myself. This recipe is really, really close to what I remember, and you can easily make a half batch.

7 cups ground cucumbers (approximately 7 medium sized cucumbers, weight roughly 3.5lb/ 1.6kg), any liquid drained

5 cups ground onions (approximately 1.25lb / 570g), any liquid drained

1/4 cup / 60ml / 72g pickling salt (substitute by weight with any non-iodine salt such as sea salt or kosher salt)

3 to 4 large red and green peppers, ground

one 28oz/795g can crushed tomatoes

3 to 3 1/2 cups / 720 to 780ml white vinegar

1 1/2 tsp. celery seed

1 1/2 tsp. allspice, ground

2 cups hot water

1/2 to 3/4 cup / 120 to 180ml brown sugar

1/2 to 3/4 cup / 120 to 180ml cider vinegar

2 tsp. mustard seed

1 tsp. ground cloves

3 to 4 cups / 720 to 960ml white sugar

3/4 cup / 180ml flour (or GF substitute such as xanthan gum)

Makes about 10 to 12 pints
Mix ground cucumbers, onions, and peppers with salt in a large bowl. Let stand overnight and then drain.
Cook all other ingredients in a large pot and boil for about 5 minutes.
Add cucumber mixture and bring back to a boil.
*May add extra sugar, spices, vinegar to get desired taste.
Boil for 15 minutes and pour into sterilized jars and seal.

I know the recipe says hamburger relish, but this is equally lovely with sausages or other grilled meats. And yes, I increased the mustard seed to 2 tablespoons because I like mustard seeds. Why else make it yourself if you don’t customise it?