Pickle Relish

• 2 qt. chopped cucumbers (about 4 medium to large)
• 2 c. chopped sweet red peppers (about 4 medium)
• 2 c. chopped sweet green peppers (about 4 medium)
• 1 c. chopped onion
• 1 qt. vinegar
• 1 Tbsp. turmeric
• 1/2 c. canning salt
• 1 Tbsp. mustard seed
• 2 tsp. whole cloves
• 2 tsp. whole allspice
• 2 sticks cinnamon
• 1 1/2 c. brown sugar, packed

1. Combine cucumbers, peppers and onion.
2. Sprinkle with turmeric. Dissolve salt in 2 quarts cold water and pour over vegetables.
3. Let stand 3 to 4 hours.
4. Drain.
5. Cover vegetables with cold water and let stand 1 hour.
6. Drain thoroughly.
7. Tie spices in a cheesecloth bag.
8. Add to sugar and vinegar.
9. Heat to boiling and pour over vegetables.
10. Cover and let stand 12 to 18 hours in a cool place. Simmer until vegetables are hot.
11. Bring to boiling.
12. Pack boiling hot into hot jars, leaving 1/8-inch headspace.
13. Adjust caps. Process 10 to 15 minutes.
14. Yield:
15. 6 pints.

cucumbers, sweet red peppers, sweet green peppers, onion, vinegar, turmeric, canning salt, whole cloves, whole allspice, cinnamon, brown sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=672238 (may not work)