◦ Up to 1/4 cup salt

◦ 3 large – over sized/over ripe yellowish cucumbers I forgot to pick when I should and left on the vine a few extra days.. maybe a week… who knows

◦ 2 ‘normal’ cucumbers nice/normal size and a nice green color.

◦ 3 cloves of garlic

◦ 1 green pepper

◦ 1/2 red pepper

◦ 1/2 yellow pepper

◦ 3 onions – good size

◦ 2 teaspoon mustard seeds

◦ 1 teaspoon celery seed

◦ 1/2 ish teaspoon turmeric

◦ 1 to 2 teaspoons Penzy dill

◦ 4 or 5 teaspoons the store brand dill I had to grab quick when I grabbed more canning jars today

◦ 1 cup water

◦ 2.5 cups vinegar

I would start boiling my water now or a smidge later. I used a 21 quart canning pot. Fill it about 3/4 full and add no more than a 1/4 cup of vinegar to the water. My mom says the vinegar helps the jars from getting cloudy.

Once the water is set to boil- start on the relish itself. Add about one cup of water and 1/8 cup of salt to a large bowl or pot. This will be your salt bath- to soak your relish prior to boiling the mixture.

Wash cucumbers and cut in half length. Scoop out seeds. Slice in quarter inch or so slices and put only one of the halves- sliced- into the food processors a time.

I pulsed then for 10 to 12 quick pushes on the button… so they are more chopped then purée/ food processorized.

For me it was about half full each time I emptied the canister into my salt bath.

I added a little more water and a little more salt as my mixture grew.

If you haven’t already started to boil your canning water- I would do so now.

Once all 5 cucumbers were done- I chopped- by hand the green, 1/2 a red and 1/2 a yellow pepper and added them in.

Then peel and chop 3 garlic cloves (big enough so they won’t fit thru your strainer holes) and add to the salt bath.

I then sliced 3 onions- and added one onion to the food processor at a time- pulsing 5 or 6 times so it was ‘chopped’, and into the salt bath.

Let the salt bath sit up to 4 hours. I was in a rush today so mine sat maybe 1.5 hours.

Drain the salt bath and really squeeze out a lot of the water.

Bring to boil 2.5 cups of white vinegar and 1 cup of water. Add in the mustard seeds, celery seed, turmeric, and at least half of the dill. Once starting to boil – add the cucumber mixture. Simmer for 15 minutes or until not really ‘soupy’.

Taste throughout and add more dill or seasonings as you wish.

Once the relish is simmering- put your lids and rings in a bowl with some boiling water – enough so it covers everything. Then put the jars in the water bath and boil for a good 10 minutes.

Get a towel set up on the counter so after the jars on done boiling you can flip them upside down on the towel.

Remove the jars but the jars MUST stay hot. If you are not fast enough filling do not remove all the jars!

I used a funnel for canning and a ladle to fill my jars. Leave a little head room in each jar and try to make sure they are all going to be even and not some more liquidity than the rest.

Once the jar is filled, wipe the rim of the jar, dab or drop the lid a few times on the towel to dry it, and then place the lid on the jar. Do the same with the ring and seal the jar. Then place the jar back in the boiling water – take note of the time- and go fill, wipe, seal the next jar…

Boil each filled jar at least 10 minutes. Most of ours tonight were around 12 minutes.

Remove and sit back in the towel. Make sire the towel is not in a drafty area depending in the temperature variance… you want them to cool very naturally so they suck in and ‘pop’ to seal.

Last night the jars took 45 minutes to an hour to start popping!

Leave them overnight, and check to see which ones, if any, did not properly sea in the morning.

Cheers!

Just RUNt can make relish!!! So excited!