Linda’s Sweet Pickle Relish

 

6
pints cucumbers (7 English hothouse cucumbers)
6
medium onions
2
green peppers
1
red bell pepper
2
quarts water
1/2
cup salt
2
cups vinegar
1 1/2
teaspoons ground turmeric
1
tablespoon mustard seed
1
teaspoon celery seed
3 1/2
cups sugar
1
heaping tablespoon cornstarch

 

 

Shred cucumbers, onion, green peppers and red pepper using a medium shredder on food processor.  Boil 2 quarts water with 1/2 cup salt and then add all shredded ingredients.

 

Let stand 2 hours.  Drain and rinse well several times.  Allow to drain thoroughly.

 

Add remaining ingredients to stockpot and stir well.  Add drained vegetables and simmer for 20 minutes.  Put in hot, clean jars.  Process in boiling water bath for 15 minutes at 1001 ft to 6000 ft., 10 minutes if under 1000 ft elevation. 

 

Makes 6 pints.

 

Note:  Add extra vinegar to the boiling water in the boiling water canner to avoid hard water deposits.