Cucumber Relish

Submitted by: Kathleen Forester	Country: U.S.A.
Category: Home/Relishes & Preserves
Quantity: 9 8-oz/250-mL jars	Preparation time: 0:45 hr. Cooking time: 0:15 hr.

Ingredients

18	cucumbers (5-in/10-cm) long	18
2 cups	finely chopped onions	500 mL
3	large sweet green bell peppers	3
2	large sweet red bell peppers	2
1/2 cup	pickling salt	125 mL
9 cups	boiling water	2.25 L
3 cups	granulated sugar	750 mL
2 tbsp	mustard seed	25 mL
1 tbsp	celery seed	15 mL
2-1/2 cups	white vinegar	625 mL
1 tbsp	cornstarch	15 mL

Directions

Wash cucumbers thoroughly; trim stem ends, and chop very finely. Combine with onions in large heatproof bowl.

Rinse peppers; remove cores, seeds and membranes and chop finely. Add peppers and salt to bowl; pour boiling water over and weigh down with overturned plate. Let stand for 5 hours. Drain thoroughly; rinse in cold water, and drain very thoroughly.

Sterilize the jars.

In large saucepan, combine sugar, mustard seed, celery seed and all but 1/4 cup of vinegar. Blend cornstarch with remaining vinegar to make paste, then stir into sugar-spice mixture. Add drained vegetables. Bring to boil; reduce heat and simmer, stirring frequently, for 15 minutes or until liquid has thickened but is sufficient to cover vegetables.

Pour relish into hot jars, leaving 1/4-in (5 mm) headspace. Immediately cover with sterilized lids and seal tightly.

Chef's Note

Yummy relish to serve with hot dogs & hamburgers.