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4 c. chopped cucumbers (about 4 med.)
2 c. chopped onions
1 c. green pepper
1 chopped sweet red pepper
1/4 c. canning salt
3 1/2 c. sugar
2 c. cider vinegar
1 tbsp. celery seed
1 tbsp. mustard seed

Combine cucumbers, onions, green and red peppers in a large bowl; sprinkle with salt and cover with cold water. Let stand 2 hours.

Prepare home canning jars and lids according to manufacturer's instructions.

Drain vegetables thoroughly; press out liquid. Combine sugar, vinegar, celery seed and mustard seed in a large saucepot; bring to a boil. Add drained vegetables; simmer 10 minutes. Carefully pack hot relish into hot jars, leaving 1/4-inch head space. Adjust caps.

Process 10 minutes in boiling water bath canner. Yield: about 8 half-pint jars.

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Jun 26, 10:46 PM
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