Pickle Relish (for canning)

By: Nancy Davis

4 c. cucumber, chopped and unpeeled
1 c. green pepper, chopped
½ c. red pepper, chopped
3 c. onion, chopped
3 c. celery, finely chopped
¼ c. salt
3½ c. sugar
2 c. white vinegar
1 T. celery seeds
1 T. mustard seeds

Directions:
Combine all of the vegetables in a large bowl. Sprinkle them with some salt then cover them with cold water. Let it stand for 4 hours. Drain the vegetables, thoroughly pressing out all of the excess liquid. In a pan combine the sugar, vinegar, celery seeds and mustard seeds. Bring it to a boil, stirring it until the sugar is dissolved. Stir in the drained vegetables and simmer it for 10 minutes. Pack the mixture into jars, ½" from top. Screw the lids on firmly and process in a boiling water bath for 10 minutes.

Servings:
Makes 5 - 6 pints