Ingredients

The following ingredients have 4 Servings
  • 2½ lbs cucumbers ((weighed prior to peeling and seeding),peeled, center row of seeds removed, and finely diced)
  • 1 large yellow onion (,finely diced)
  • 1 small red bell pepper (,finely diced)
  • 1 small green bell pepper (,finely diced)
  • 3 cloves garlic (,finely minced)
  • ¼ cup kosher or pickling salt ((neither of these have additives which is important to avoid when canning))
  • 3 cups white vinegar
  • 1/2 cup sugar ((optional or use less according to taste))
  • 2 teaspoons dill seeds
  • 1 tablespoon yellow mustard seeds
  • 2 teaspoons celery seeds
  • 1/2 teaspoon turmeric
  • 2 bay leaves

Instruction

  • Place the diced cucumbers, onion, bell pepper, and garlic in a large mixing bowl. Combine with the salt and pour water over the mixture until covered. Let sit for at least 6 hours or overnight.
  • Drain the cucumber mixture in a colander, rinse thoroughly with water, and drain again.
  • In a large stock pot, add the sugar, vinegar, and spices and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes. Add the drained cucumber mixture and return to a boil. Reduce the heat to medium-low and simmer, uncovered, for 10 minutes. Discard the bay leaves.
  • Ladle the hot relish into hot sterile jars, leaving ¼ inch of headspace. Wipe the rims of the jars clean and seal tightly with the lids.
  • Process the jars in a boiling water bath for 10 minutes.
  • Sealed jars will store in a cool, dark place for a year. If the seal is broken, the relish will keep in the fridge for at least a month. Makes 4 pints (you can use pint-sized or half pint jars).  Best eaten at least a week later after the flavors have had time to meld and the vinegar mellows out a bit.