Ingredients:

  • 4 lbs English cucumbers, finely diced
  • 2 cups sweet onions, finely diced
  • 1 cup green bell pepper, finely diced
  • ½ cup (15g) kosher salt
  • 2 cups distilled white vinegar
  • 1 ½ cups granulated sugar
  • 1 tbsp mustard seeds
  • 1 tsp celery seeds
  • ½ tsp ground turmeric

Instructions:

  1. Combine the diced cucumbers, onions, and bell peppers in a large bowl. Sprinkle with the kosher salt and toss well.
  2. Let the vegetable mixture sit for 2 to 3 hours (or overnight in the fridge) to extract excess water.
  3. Rinse the vegetables thoroughly under cold water and drain in a colander until dry to the touch.
  4. In a large pot, combine distilled white vinegar, sugar, mustard seeds, celery seeds, and turmeric.
  5. Bring the brine mixture to a boil over medium-high heat, stirring occasionally until the sugar is completely dissolved and the liquid is clear.
  6. Stir the drained vegetable mixture into the boiling brine.
  7. Return the pot to a boil, then immediately reduce heat to a simmer. Cook for 10 minutes, stirring occasionally, until vegetables are translucent but firm.
  8. Ladle the hot relish into clean jars and refrigerate for immediate use, or process in a boiling water bath for 10 minutes for long-term canning.