Sweet Pickle Relish

• 4 cups finely chopped cucumber, peeled and seeded
• 4 cups finely chopped sweet peppers, seeded and deveined
• 2 cups finely chopped yellow onion
• 4 tablespoons kosher or canning salt
• 2 cups white sugar
• 1.5 cups brown sugar
• 2 cups cider vinegar
• 1 tablespoon celery seed
• 1 tablespoon yellow mustard seed
• 8 half-pint jars, lids and rings

1. Cover finely chopped vegetables with cold iced water and salt and set aside for two hours.
2. Drain vegetables. Rinse well and then drain very well. I usually press with a large spoon or spatula to get as much water out as possible.
3. In the meantime, in a large (5 qt) non-reactive pot, bring the sugar, vinegar and spices to a rolling boil.
4. Add vegetables and bring back to a rolling boil for 10 minutes.
5. Fill hot jars with hot relish and seal with lid and rings, following all the usual USDA recommendations for processing. Process in a boiling water bath for 10 minutes.
6. Remove the jars from the processor and listen for the satisfying pings.

cucumber, sweet peppers, yellow onion, kosher, white sugar, brown sugar, cider vinegar, celery, lids

Taken from food52.com/recipes/422-sweet-pickle-relish (may not work)