Classic Cucumber Pickle Relish

Based on the recipe from Canning for a New Generation by Lianna Krisoff

Ingredients:

3 pounds cucumbers, washed and trimmed

1 pound Onions

0.75 pounds Sweet bell peppers

¼  up kosher Salt 

2 ¼ cup Sugar

2 ½ cup White vinegar or apple cider vinegar (apple cider will make this a sweeter pickle)

1 tablespoon Mustard seed

1 tablespoon Celery seed

Directions:

Either dice vegetables very small, about ⅛” thick on all sides, or rough chop and pulse in a food processor until mostly minced. You dont want to juice and annihiate the vegetables, but want them to be finely diced. 

Combine the prepped vegetables with the salt and toss together to combine. Store at room temperature for 4 hours or in the refrigerator for 8 hours or overnight. 

Bring the sugar, vinegar, mustard and celery seed to a boil. 

Drain the salted vegetables in a colander and rinse with cold water. 

Add the prepped vegetables to the boiling brine. Reduce heat to a medium and simmer for 10 minutes. 

Fill jars leaving ½” headspace for pint jars. If you are not canning this, it will keep in the refrigerator for 6 weeks. If you are canning this, process in a hot water canner for 10 minutes and store in your pantry for up to 1 year.