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Ingredients
- 2 cups cucumbers finely chopped
- 1 cup onion finely chopped
- 1/2 cup green pepper finely chopped
- 1/2 cup red pepper finely chopped
- 2 tbsp salt
- 1 3/4 cup sugar
- 1 1/2 tsp celery seed
- 1 1/2 tsp mustard seed
- 1 cups apple cider vinegar
Ingredients
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Instructions
- Prepare your jars by sterilizing them. Preheat oven to 225 degrees. Place the jars on a baking sheet and bake in the oven for at least 20 minutes to sterilize.
- Fill a small saucepan with water and add jar lids and rings. Bring water to 180 degrees, cover, and remove from heat to sterilize
- Easiest way to chop the vegetables is in a food processor. Use the pulse to chop but not puree. Combine cucumbers, onions, and bell peppers in a large bowl.
- Sprinkle with salt and cover with cold water. Let it stand for 2 hours.
- Drain the liquid and rinse well. Drain again getting as much water as you can off vegetables. I squeeze the veggies in a tea towel to remove the excess liquid.
- Combine vinegar, sugar, celery seed, and mustard in a saucepan. Bring the mixture to a boil. Add the drained vegetables and simmer for 10 minutes.
- Pack hot relish into your sterilized jars, leaving 1/4 inch at top of jar. Remove any air bubbles, and secure your lids on the top of the jars.
- Add jars to a large pan of boiling water. There should be about 1″ of water covering tops of jars. Cover with lid and process for 10 minutes. Lift jars out, dry off and allow to cool. Lids will be slightly concave (curving down in the center) when they are sealed.
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