For the Relish:
- 8 large cucumbers, peeled, seeded and diced(about 2 quarts diced)
- 2 cups of chopped onion
- 3 green bell peppers, chopped
- 3 red bell peppers, chopped
- 1 large can of pimento, drained and chopped, optional
- 2 tablespoons of kosher salt
- 1 quart of white or cider vinegar
- 4 cups of granulated sugar
- 2 teaspoons of finely minced garlic
- 2 tablespoons of mustard seed
- 2 tablespoons of celery seed
- 1/2 teaspoon of turmeric
- 1/4 teaspoon of red pepper flakes, or to taste,optional
In a large glass or plastic bowl, mix together the cucumbers, onion and peppers; toss to mix well. Add salt, stir, cover and refrigerate; let stand 6 hours or overnight, stirring occasionally. Drain well, but do not rinse.
In a large pot, mix together the vinegar, sugar, garlic, mustard seed, celery seed, and turmeric. Bring to a boil, stirring regularly until sugar is dissolved. Add in the drained vegetables and red pepper flakes, if using, return to a boil, reduce to medium and simmer for 30 minutes. Use a slotted spoon to transfer relish into sterilized jars and top off with syrup. Seal, refrigerate, or process for canning. Makes about 6 pints.
To Process for Canning: Sterilize jar and lids. Prepare a hot water bath. Pack hot pickles and liquid into hot jars, leaving 1/4-inch headspace. Add Pickle Crisp to each jar if desired. Remove air bubbles. Add lids and rings and process for 15 minutes in a boiling-water canner.
Cook's Notes: I am not a professional canning expert. Please consult a professional canning resource for details on water bath canning before attempting to home can. I didn't find it necessary, but some folks like to thicken the syrup with cornstarch. You can use 1 tablespoon of cornstarch mixed with 1 tablespoon of water and add to pot after it has simmered for 5 minutes. Continue cooking and stirring, until thickened. Ladle into sterilized jars and refrigerate, or process for canning. The pictured pickles do not contain cornstarch.