Directions
Ingredients
- 4 cups Cucumbers - coarse chopped
- 1 cup Yellow bell pepper - coarse chopped - seeds and membrane removes
- 1 cup Red Bell Pepper - coarse chopped - seeds and membrane removes
- 2 cups Onion, coarse chopped
- 1/2 cup Kosher salt
- 3 1/2 cups Sugar
- 2 cups Cider vinegar
- 1 tbsp Mustard seed
- 1 tbsp Celery seed
Instructions
- Place the cucmbers into the food processor and pulse briefly unti finely chopped. Measure out 4 cups of the chopped cucumbers and place in a bowl.
- Place the bell peppers into the food processor and pulse briefly unti finely chopped. Measure out 2 cups of the chopped bell peppers and add to the cucumbers.
- Place the onion into the food processor and pulse briefly unti finely chopped. Measure out 2 cups of the chopped onion and add to the cucumbers.
- Add the kosher salt and stir to combine well. Cover the mixture with ice water and set aside for 2 hours.
- Drain in a colanderthen rinse well. Drain and squeeze out any excess moisture.
- In a large stock pot or dutch oven, combine the sugar, vinegar, celery seed and mustard seed. Bring to a boil.
- Add the drained vegetables, stir and simmer for 10 minutes.
- Add the relish to sterilized hot jars, leaving room for expansion (about 1/4 inch).
- Top with lids and rins to just hand tight.
- Add jars to boiling water and process for 15 minutes. Remove from water and set aside to cool.
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