PREP: 1 hour STAND: 2 hours COOK: 10 minutes PROCESS: 10 minutes MAKES: 4 pints
6 cups finely chopped cucumbers, seeded if desired*
3 cups finely chopped green and/or red sweet peppers* (3 medium)
3 cups finely chopped onions*
¼ cup pickling salt
3 cups sugar
2 cups cider vinegar
1 Tbsp. mustard seeds
2 tsp. celery seeds
½ tsp. ground turmeric
1. In an extra-large bowl combine cucumbers, sweet peppers, and onions. Sprinkle with pickling salt; add enough cold water to cover vegetables. Let stand at room temperature 2 hours. Transfer vegetable mixture to a colander set in sink; rinse and drain well.
2. In an 8-qt. stainless-steel, enamel, or nonstick pot combine the remaining five ingredients. Bring to boiling. Add vegetables; return to boiling. Cook, uncovered, over medium-high heat 10 minutes, stirring occasionally.
3. Ladle hot relish into four 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 10 minutes. Remove jars from canner; cool on wire racks. (Canning tips, pages 461–466.)
*Test Kitchen Tip: To speed up prep, use a food processor to finely chop vegetables in batches.
PER 1 TBSP. RELISH: 22 cal., 0 g fat, 0 mg chol., 218 mg sodium, 5 g carb., 0 g fiber, 0 g pro.
Use a jar funnel to keep the jar rims clean.
When filling jars, be sure to leave ½ inch of headspace—the space between the top of the food and jar rim.