GREEN PEPPER–CUCUMBER RELISH

IF YOU LIKE, YOU CAN USE ENGLISH CUCUMBERS IN THIS CRUNCHY RELISH. THEY ARE LONGER AND MORE SLENDER THAN GARDEN CUCUMBERS AND ARE CONSIDERED SEEDLESS BECAUSE THE SEEDS ARE SO SMALL. THEY’RE OFTEN FOUND INDIVIDUALLY WRAPPED IN PLASTIC IN THE PRODUCE SECTION OF THE SUPERMARKET.

PREP: 1 HOUR STAND: 1 HOUR COOK: 10 MINUTES PROCESS: 10 MINUTES MAKES: 4 PINTS PHOTO

4 pounds green sweet peppers (about 9 large), finely chopped (about 3 cups)
1½ pounds English cucumbers or garden cucumbers, finely chopped (about 3½ cups)
4½ cups finely chopped onions
2 tablespoons kosher salt
2 cups cider vinegar
2 cups sugar
2 tablespoons yellow mustard seeds
1 teaspoon celery seeds
½ teaspoon crushed red pepper

1. Line two large colanders with several layers of 100-percent-cotton cheesecloth or a clean kitchen towel. Place colanders in the sink. In an extra-large bowl combine the sweet peppers, cucumbers, and onions. Add the salt; stir to combine. Divide the vegetable mixture evenly between the two colanders. Let stand for 1 hour.

2. Gather the edges of the cheesecloth or towel and squeeze vegetables to release any remaining liquid. Transfer vegetables to an 8-quart stainless-steel, enamel, or nonstick pot. Add vinegar, sugar, mustard seeds, celery seeds, and crushed red pepper. Bring to boiling. Cook, uncovered, over medium-high heat for 10 to 12 minutes or until vegetables soften and color fades, stirring occasionally.

3. Ladle hot relish into hot sterilized pint canning jars, leaving a ½ -inch headspace. Wipe jar rims; adjust lids and screw bands.

4. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

PER 1 TABLESPOON: 18 cal., 0 g fat, 0 mg chol., 99 mg sodium, 4 g carb., 0 g fiber, 0 g pro.