Sweet Pickle Relish

Yeild: 4-5 half-pints

4 cups chopped cucumbers (about 4 medium-size cucumbers). Leave the skin on.
2 cups chopped onions
1 green pepper, chopped
1 sweet red pepper, chopped
1/4 cup pickling salt
3 1/2 cups sugar
2 cups cider vinegar
1 tablespoon celery seeds
1 tablespoon mustard seeds

Combine the cucumbers, onions, and peppers in a large bowl. Sprinkle with salt and cover with cold water. Let stand 2 hours. Drain thoroughly. Press out excess liquid.

Combine the sugar, vinegar, and spices in a large pan (I used a Dutch oven). Heat to boiling. Add the drained vegetables. Simmer for 10 minutes. Pack hot into clean, hot, half-pint jars, leaving 1/2-inch head space. Seal.

Process in a boiling water bath canner for 10 minutes.

Leslie's notes: I make twice and many vegetables as called for and chop them quite fine in the food processor. I don't want chucks of veggies on my hot dogs! Be careful, though! It you chop them too long in the processor, they turn to mush. I have a pulse feature on my process and use that.

I have made this relish at least a dozen or more times. It turns out the same every year. I refuse to buy sweet pickle relish at the store because I like this recipe so much.