4 c. ground unpeeled cucumbers
1 c. ground bell peppers
1/2 c. ground red peppers
3 c. ground onions
3 c. ground celery
1/4 c. salt
3 1/2 c. sugar
2 c. vinegar
1 tbsp. celery seed
1 tbsp. mustard seed
10 ground jalapeno peppers (if hot relish is desired)

Use coarse blade on grinder. Combine all vegetables in large bowl; sprinkle with salt. Cover with cold water and let stand 4 hours. Drain well in colander; press out all excess liquid.

Combine sugar, vinegar, celery seed and mustard seed. Bring to boil, stirring until sugar is dissolved. Stir in drained vegetables. Simmer for 10 minutes. Pack in jars to within 1/2 inch of top. Put on band cap and secure tightly. Process in boiling water bath for 10 minutes. Yields 5-6 pints.