- 8 cups finely chopped pickling cucumbers, or seeded and scrubbed regular 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
Transfer the vegetables to a colander and rinse with cool water. Drain, squeezing gently to remove excess liquid.
Prepare the work area, canner, jars, and lids. See Preparing Jars for Canning and Boiling Water Processing.
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. See Preparing Jars for Canning and Boiling Water Processing. 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.