Ingredients

The following ingredients have 128 Servings
  • 6 pounds cucumbers (unpeeled)
  • 3 pounds white or yellow onions (peeled and halved)
  • 2 red bell peppers (cored and halved)
  • 3 green bell peppers (cored and halved)
  • 2 quarts water
  • 1 cup coarse pickling salt
  • 1 quart white vinegar
  • 2 teaspoons ground turmeric
  • 2 tablespoons celery seed
  • 2 tablespoons mustard seeds
  • 5 cups granulated sugar
  • 2 tablespoons cornstarch

Instruction

  • Process the cucumbers, onions, and bell peppers in the food processor to create a coarse grind.
  • Pour the ground veggies into a large pot and add the water and salt to the pot, stirring well to combine.
  • Cover and let sit overnight or for at least 12 hours.
  • The next day, drain the veggies well and return them to the pot.
  • Add the vinegar, turmeric, celery seed, mustard seed and sugar.
  • Stir everything together very well to combine and bring the mixture to a boil for at least 1/2 hour, stirring regularly.
  • Dissolve the cornstarch in a tablespoon or so of water and add it to the mixture.
  • Stir it in well, and reduce the heat. Continue to cook the relish for another 15 minutes or so or until it thickens slightly.
  • Sterilize your jars and lids according to proper canning procedures.
  • Add the mixture to the jars leaving about 1/2 inch of room at the top of each jar. Add the lids.
  • Process the filled jars in a pot of boiling water for at least 5 minutes (you may need a rack at the bottom of the pot to prevent the jars from sitting on the bottom of the pot where they may crack or break).
  • When the jars have finished processing, remove them to a wooden board to cool completely. Any lids that have not popped down (indicating a proper seal) should be stored in the fridge and consumed within 1.5 months.
  • Properly sealed jars can be stored at room temperature in a cool, dark place for up to one year.