Sweet Pickle Relish
Modified from Culinaria
3-4 lbs medium cucumbers, unpeeled, finely chopped (6-8 cups)
2 cups onions, finely chopped
3 tbsp pickling salt
2-3 quarts cold water
1 1/2 - 3 cups sugar (I used 2)
2 cups cider vinegar
1 1/2 tsp mustard seeds
1 1/2 tsp celery seeds
In large bowl, layer cukes, onions and salt. Add enough cold water to completely cover the vegetables. Cover and let stand at room temperature for 2 hours.
Drain with sieve or colander lined with cheesecloth. Rinse well and rain again, pressing out excess liquid and discarding it.
In a 6 to 8 quart stockpot, combine sugar, vinegar, mustard seeds and celery seeds. Bring mixture to a boil, until sugar is dissolved. Add drained vegetables to syrup and return to a boil. Reduce the heat and simmer, stirring frequently, for 10 minutes. Remove from heat.
Ladle into hot pint jars, leaving 1/2 inch head space. Wipe rims and add hot lids.
Process for 15 minutes in canner.