UNBELIEVABLE CUCUMBER RELISH

UNBELIEVABLE CUCUMBER RELISH image

Provided by Jewel Hall

Time 4h30m

Number Of Ingredients 10

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4 c cucumbers, peeled, seeded, and chopped into 1/4 inch chunks
2 c red bell peppers, chopped into 1/2 inch pieces
2 c green bell peppers chopped into 1/2 inch pieces
1 1/2 c fresh celery stalks, sliced into 1/4 inch slices
1 1/2 c onion, peeled and chopped
3 c sugar
2 c 5% vinegar
2 Tbsp celery seed
2 Tbsp mustard seed
NOTE: COVER CHOPPED VEGETABLES WITH 1/4 CUP SALT !! (WILL EXPLAIN IN DIRECTIONS)

Steps:

1. Mix all prepared vegetables together in a large stainless steel pot. Sprinkle 1/4 cup salt over mixture; cover with cold water, let stand at room temperature 4 hours.
2. Drain vegetables real well. Set aside.
3. Mix 3 cups sugar, 2 cups vinegar, 2 Tbsp celery seed, and 2 Tbsp mustard seed, stir to mix well. Bring mixture to a boil in medium size sauce pan on medium/high heat, when it reaches a boiling point, remove from heat.
4. With drained, chopped vegetables back in large stainless pot, pour vinegar/ sugar mixture over vegetables, gently mix well.
5. Place mixture back on medium high heat, watch closely, when the mixture gets HOT, turn heat down to simmer and cook 10 minutes,
6. Have pint or half-pint glass jars sterlized and in oven on 200 degrees. Place canning rings and canning flats in boiling water on medium/ low heat. Remove one jar at a time from oven with pot holder. Place on a plate, and put canning funnel in jar. Fill to 1/4 inch of top of jar. Place canning flat on jar and close with canning ring snuggly tight. Place on a folded towel to cool and seal. A popping noise means the flat has sealed. Leave on towel 24 hours before storing in pantry. Wait 10 days before opening.
7. NOTE: When filling jars, equaly cover relish with HOT vinegar liquid.