Ingredients:

  • 4 lbs pickling cucumbers, peeled and seeded
  • 1 lb white onions, peeled
  • 1 lb red bell pepper, seeded
  • 1/2 cup pickling salt
  • 2 cups apple cider vinegar
  • 1 1/2 cups granulated sugar
  • 1 tbsp mustard seeds
  • 1 tsp celery seeds
  • 1/2 tsp turmeric

Instructions:

  1. Chop cucumbers, onions, and bell peppers into small, uniform pieces (roughly 1/8 inch) using a knife or food processor pulsed carefully.
  2. Place the chopped vegetables in a large non-reactive bowl, sprinkle with pickling salt, and cover completely with cold water.
  3. Allow the mixture to sit for 4 hours (or overnight in the refrigerator) to extract excess water.
  4. Pour the vegetables into a colander, rinse thoroughly under cold water to remove excess salt, and shake until well-drained.
  5. In a large stainless steel pot, combine apple cider vinegar, sugar, mustard seeds, celery seeds, and turmeric.
  6. Bring the brine to a simmer over medium heat, stirring until the sugar is completely dissolved.
  7. Stir in the drained vegetable mixture and bring the relish to a gentle boil.
  8. Reduce heat and simmer for 10–15 minutes until the relish is glossy and vegetables are tender but hold their shape.
  9. Ladle the hot relish into sterilized pint jars and process in a water bath canner.