Sweet Pickle Relish
2 Qts Pickling Cucs, diced (about 4.5 lbs)
2 cups of chopped onion
2 green bell peppers, chopped
3 red bell peppers, chopped
4 tablespoons of canning/pickling salt
For the Syrup:
3 cups of cider vinegar
4 cups of granulated sugar
2 tablespoons of mustard seed
2 tablespoons of celery seed
1/2 teaspoon of turmeric
In a large glass or plastic bowl, mix together the cucumbers, onion and peppers; toss to mix well. Add salt, stir, cover and let stand 2-3 hours or stirring occasionally. Drain well, and rinse.
In a large pot, mix together the vinegar, sugar, mustard seed, celery seed, and turmeric. Bring to a boil, stirring regularly until sugar is dissolved. Add in the drained vegetables and return to a boil, reduce to medium and simmer for 20 minutes. Use a slotted spoon to transfer relish into sterilized jars and top off with syrup. Seal, refrigerate, or process for canning using 1/4" headspace and water bath can 10 minutes or according to local canning regs. Makes about 6-8 half pints.
Recipe Adapted from: Ball Canning
Photos: Diane Baker for Canning and Cooking at Home