Ingredients:

  • 4 lbs Kirby Cucumbers, finely diced
  • 2 cups yellow onions, finely diced
  • 2 cups red or green bell peppers, finely diced
  • 4 tbsp pickling salt
  • 2 cups apple cider vinegar
  • 1 cup granulated sugar
  • 1 tsp mustard seeds
  • 1 tsp celery seeds
  • 1/2 tsp turmeric powder

Instructions:

  1. Combine the diced cucumbers, onions, and peppers in a large non-reactive bowl. Toss with the pickling salt until evenly coated.
  2. Let the vegetable mixture sit for 2 hours to draw out excess moisture. Drain thoroughly in a colander and rinse with cold water to remove excess salt.
  3. In a medium pot, combine apple cider vinegar, sugar, mustard seeds, celery seeds, and turmeric. Bring to a simmer over medium heat, stirring until the sugar dissolves.
  4. Stir in the drained vegetables and cook for 5–10 minutes until the relish is heated through but remains crisp.
  5. Ladle the hot relish into sterilized pint jars, leaving 1/2 inch of headspace. Remove trapped air bubbles with a bubble remover tool.
  6. Wipe the rims clean, center the lids, and screw on the rings until finger-tip tight. Process in a boiling water bath for 10 minutes.