Sweet Pickle Relish - cooking recipe

Ingredients

4 cups cucumbers, deseeded and chopped
2 cups onions, chopped
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
1/4 cup kosher salt
3 1/2 cups sugar
2 cups cider vinegar
1 tablespoon celery seed
1 tablespoon mustard seeds

Preparation

To deseed cucumbers, I cut them in half lengthwise and scoop out the seeds with my finger.
I chop the unpeeled cucumbers as well as the other vegetables with a Pampered Chef chopper.
Put all the vegetables in a large bowl.
Sprinkle the salt over the chopped vegetables.
Cover with cold water and let stand for 2 hours.
Drain vegetables well, then press out as much liquid as possible.
In a large pot, combine sugar, vinegar and seeds.
Bring to a boil.
Add vegetables.
Bring back to a boil and simmer for 10 minutes.
Using a slotted spoon, put into pint jars according to standard canning procedures.
(Note: Although some of the brine needs to go in the jars, I use a slotted spoon to keep it from being too soupy.).
Process in a hot water bath according to your altitude (10 minutes for up 50 1000 ft.).