Ingredients
2 1/2 lbs cucumbers, peeled, center row of seeds removed, and finely diced
1 large sweet onion
1 large red bell pepper, finely diced
1/4 cup Kosher/ pickling salt, neither of these have additives which is important for canning
3 cups white granulated sugar
2 cups apple cider vinegar
1 tbsp mustard seeds
2 tsp celery seeds
4 whole all spice berries*
1 bay leaf
* Four whole allspice berries equal about 1/6 to 1/4 teaspoon of ground allspice
Preparations
Place the diced cucumbers, onion, and red bell pepper in a large mixing bowl. Combine with the salt and pour water over the mixture until covered. Let sit for at least 6 hours or overnight.
Drain the cucumber mixture in a colander, rinse thoroughly with water, and drain again.
In a large stock pot, add the sugar, vinegar, and spices and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes. Add the drained cucumber mixture and return to a boil. Reduce the heat to medium-low and simmer, uncovered, for 10 minutes.
Ladle the hot relish into sterile jars, leaving 1/4 inch of headspace. Wipe the rims of the jars clean and seal tightly with the lids.
Process the jars in a boiling water bath for 10 minutes. Carefully remove the jars and let them sit undisturbed for 24 hours.
Sealed jars will store in a cool, dark place for a year. If the seal is broken, the relish will keep in the fridge for a month.
This makes about 4 pints.
Let the relish sit for at least a week or two before using to give the flavors time to meld.
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