Pickle Relish

 

3 quarts chopped cucumbers

3 cups each of chopped sweet green and red peppers

1 cup chopped onions

3/4 cup canning or pickling salt

4 cups crushed ice

8 cups water

2 cups sugar

4 tsp. each of mustard seed, turmeric, whole allspice, and whole cloves

6 cups white vinegar (5%)

 

Yield About 9 pints Add cucumbers, peppers, onions, salt, and ice to water and let stand 4 hours. Drain and re-cover vegetables with fresh ice water for another hour. Drain again. Combine spices in a spice or cheesecloth bag. Add spices to sugar and vinegar. Heat to boiling and pour mixture over vegetables. Cover and refrigerate 24 hours. Heat mixture to boiling and fill hot half-pint or pint jars, leaving 1/2-inch headspace. Adjust lids and use conventional boiling-water canner processing for 10 minutes (under 1000 ft)