Ingredients
8cucumbers,chopped
2onions,chopped
1red bell pepper,chopped
1green bell pepper,chopped
½cuppickling salt
cold water,to cover
2cupscider vinegar
1tbspcelery seed
1tbspmustard seed
3½cupswhite sugar
Preparation
Combine the cucumbers, onions, red bell pepper, and green bell pepper in a large bowl.
Add the salt, then pour in enough cold water to cover.
Allow to soak for 2 hours. Afterwards, thoroughly drain the liquid in a colander.
Pour the vinegar into a large, heavy stainless steel pot, then add the celery seed and mustard seed.
Stir the sugar into the mixture, then bring to a boil, stirring for 2 to 3 minutes until the sugar is dissolved.
Add the drained vegetable mixture, then return to a boil for 10 minutes. Remove the pot from the heat.
Sterilize the jars and lids in boiling water for at least 5 minutes.
Pack the relish into hot, sterilized jars, filling to within ¼ inch of the top.
Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
Wipe the rims of the jars with a moist paper towel to remove food residue. Top with the lids, then screw on the rings.
Place a rack in the bottom of a large stockpot and fill halfway with water.
Bring to a boil, then lower the jars into the boiling water using a holder. Leave a 2-inch space between the jars.
Pour in more boiling water, if necessary, to bring the water level to at least 1 inch above the tops of the jars.
Bring the water to a rolling boil, cover the pot, then process for 10 minutes.
Remove the jars from the stockpot, then place them onto a cloth-covered or wood surface, several inches apart, until cool.
Press the top of each lid with a finger, ensuring that the seal is tight.
Serve relish on burgers or other dishes, and enjoy!
