8 cups finely chopped pickling cucumbers
3 cups finely chopped onion
8 cups finely chopped bell peppers, part red
1/2 cup pickling salt
3 1/4 cups cider vinegar
2 1/3 cups packed light brown sugar
2 tablespoons celery seeds
3 tablespoons mustard seeds
Directions: Prepare the
vegetables; combine them in a large stainless steel or enamel lined kettle. Stir
in the pickling salt; cover and let stand in a cool place for 4 hours. Transfer
the vegetables to a colander and rinse with cool water. Drain, squeezing gently
to remove excess liquid. Prepare the jars and lids. In a large stainless steel
or enamel lined pan, combine the vinegar, brown sugar, celery seeds, and mustard
seeds. Bring to a boil over high heat. Add the drained vegetable mixture and
bring to a boil, stirring frequently. Reduce heat to medium-low and continue
cooking, stirring frequently, for 15 minutes. Fill hot, prepared jars and
remove any air bubbles with a small plastic spatula, leaving 1/2-inch headspace.
Clean jar rims and fit with lids and rings. Process in a covered boiling-water
bath canner for 10 minutes. Turn off heat, remove the cover and let jars stand
in the hot water for 5 minutes. Remove to a rack to cool completely. Makes
about 6 pints of relish. ~ Chef ~
