makes 6 half pint jars

4 medium cucumbers, peeled, seeded, & diced

2 1/2 cups sweet onion, diced

1 cup green pepper, diced

1 cup red pepper, diced

1/4 cup pickling or kosher salt

3 cups granulated sugar

2 1/2 cups apple cider vinegar

1 1/2 Tablespoons yellow mustard seed

1 1/2 Tablespoons celery seed

1 teaspoon turmeric

In a large non-reactive bowl, combine the diced cucumbers, sweet onion, green pepper, red pepper, and salt.  Toss to combine.  Cover bowl with a clean towel and allow to sit overnight (or 4-10 hours).

The next day (or 4-10 hours later), drain and rinse the vegetables in a colander several times to remove the salty residue.  Press out all of the liquid, pressing the vegetable blend with the back of a wooden spoon against the sides of the colander.  Set the vegetables aside.

Sterilize 6 half pint jars, and prep the lids, rings, and your water bath canner by filling with enough water to cover the filled jars by 3 inches.  Bring the canner water to a boil while you finish preparing the relish.  (If you're using the canner water to sterilize, simmer the jars for 10 minutes, turn the burner off, and leave the jars in the hot water until ready to use.  Then, turn the burner back on to bring water to a boil for processing.  In a small pan simmer your lids for a few minutes before they are needed.)

In a saucepan or dutch oven combine the rinsed and strained vegetables and all other ingredients (sugar, apple cider vinegar, mustard seed, celery seed, and turmeric).  Bring to a boil.  Reduce the heat to low and simmer for 15 minutes.

Pack the relish into the hot jars, leaving 1/2-inch headspace.  Use a non-metallic utensil to eliminate any trapped air bubbles in the jars.  Wipe the jar rims and place on the lids and screw bands, tightening only until finger-tight.  

Process for 10 minutes in a boiling hot water bath, adjust for altitude as needed.

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