2 medium cucumbers, peeled, seeded, and chopped (about 2 cups)
1 medium yellow onion, chopped
1 medium sweet green pepper, cored, seeded, and chopped
1 medium sweet red or yellow pepper, cored, seeded, and chopped
1 stalk celery, chopped
2 tbsp. Kosher salt or 1 tbsp. pickling or non-iodized salt
1/2 tsp. turmeric
3 cups cold water
1 cinnamon stick
12 whole cloves
1/4 tsp. ground allspice (optional)
2 cups cider vinegar
4 medium-size ripe tomatoes, peeled, seeded, and chopped (about 2 cups)
1 cup sugar
2 tsp. mustard seeds

In a large enamel or stainless steel bowl, mix the cucumbers, onion, peppers, celery, salt, turmeric, and water. Let stand for 12 hours or overnight, then drain in a strainer, lightly pressing out any excess liquid. Set aside.

Tie up cinnamon, cloves, and allspice in a piece of cheesecloth. In a large, heavy, enamel or stainless steel saucepan, bring the spices and vinegar to a boil over moderate heat. Reduce the heat to low and simmer, uncovered, for 15 minutes.

Add the tomatoes, increase the heat to moderate, and bring the mixture to a boil. Reduce the heat to low and simmer, partially covered, until the tomatoes resemble a puree - about 30 minutes. Add the sugar and mustard seeds, cover, and let stand overnight at room temperature.

Add the drained vegetables to the tomato mixture and bring to a boil over moderately high heat. Then reduce the heat to low and simmer, uncovered, until most of the liquid has evaporated - 25 to 30 minutes. Remove the spice bag.

Ladle into 4 hot, sterilized, 1/2 pint preserving jars, leaving 1/2-inch of head space. Wipe the jar rims clean, seal, and process in a boiling water bath for 10 minutes. Label, then let the relish mellow in a cool dry place for at least 3 weeks before using. Will keep for up to 1 year. Refrigerate after opening.

Makes 4 (1/2 pint) jars.

Submitted by: Rusty Barton