I've been getting plenty of cucumbers and canning one or two pickle recipes a week. With plenty of dill and bread and butter pickles made up, last week it was time to do a batch of relish.
Makes about 6 pints or 12 half-pints
8 cups finely chopped cucumbers
8 cups finely chopped bell peppers (half green and half red is nice, I didn't have any reds ready)
1 cup finely chopped onion
1/2 cup canning salt
3 cups white vinegar
2 1/4 cup sugar
3 tbsp celery seeds
3 tbsp mustard seeds
1. Chop your cucumbers, bell peppers, and onion. Combine in large stainless steel or glass bowl. If your cucumbers have big seeds, you may want to seed them. I have tried using a food processor to chop and the pieces ended up too fine and the relish was too mushy, so I prefer to chop by hand even though it takes forever.
2. Mix pickling salt in with the vegetables, cover and let sit in a cool place for 4 hours.
National Center for Home Food Preservation if you don't know how)
5. In a large stainless steel pot, combine vinegar, sugar, celery seeds, and mustard seeds.