Tuesday, May 18, 2010
This recipe makes approximately 8 pints.
2 quarts chopped or minced cucumbers
2 cups chopped or minced onions
2 cups chopped or minced green bell peppers
2 cups chopped or minced red bell peppers
2/4 cup salt
7 cups sugar
2 tablespoons celery seeds
2 tablespoons mustard seeds
4 cups cider vinegar
Combine all ingredients in a large stock pot, and bring to a rolling boil. Let simmer 10 minutes. Pack hot relish in hot jars. Remove air bubbles. Adjust two piece caps. Turn upside down on a towel, and let cool.