Pepper Relish - cooking recipe

Ingredients

2 large green sweet peppers, seeded and chopped
2 large red sweet peppers, seeded and chopped
1 large onion, chopped
6 to 8 jalapeno peppers, chopped
1/2 c. white vinegar
1/2 c. sugar
1/4 tsp. salt

Preparation

Wash cucumbers (not over 5 inches long), any amount.
Just cover with a brine solution of 1 gallon cold water and 2 cups canning salt.
Let stand 5 to 7 days (this will form a scum, bad, over the water).
Then wash cucumbers and chunk or slice down the middle.
For the next 2 or 3 days, pour over clean, each day a solution of 1 gallon water with 2 teaspoons alum.
Now measure cucumbers by quarts or whatever.
Over the cucumbers, put on cold 3 parts vinegar to 1 part water and heat for 15 minutes.
Add to your taste oil of cinnamon and oil of cloves.* Then start adding sugar after they begin to cool.
Add 1/3 as much sugar (gradually) as you have pickles (this takes about 24 to 48 hours), just as you have the time, not all at once.
They will turn a pretty green.
Then heat and can.