Sweet And Spicy Pickle Relish Recipe

• 3 cups grated green pepper (about 2 large)
• 3 cups grated pickling cucumber (6 to 8 pickles)
• 1 cup minced or grated onion (about 1 medium)
• 2 cups apple cider vinegar, divided
• 1 cup granulated sugar
• 1 tablespoon kosher salt
• 1 tablespoon mustard seed
• 1/2 teaspoon celery seed
• 1 teaspoon red chili flakes

1. Combine prepared green pepper, cucumber, and onion in a large, non-reactive (stainless steel or enamel-coated) pot. Stir in one cup of apple cider vinegar and bring to a simmer. Simmer, stirring occasionally, until the vegetables have cooked down and the liquid is reduced by about 1/3, about 30 minutes. Drain the vegetables, discard liquid, and return vegetables to the pot.
2. Add remaining vinegar, sugar and the spices. Bring to a simmer and cook for five minutes. Remove pot from heat.
3. Fill jars, wipe rims, apply lids and rings. Process in a boiling water canner for 10 minutes (starting time when pot returns to a boil). Remove jars from pot and let cool on a towel-lined countertop.
4. When jars are completely cool, remove the rings and test the seals. The relish is good to eat immediately. Store sealed jars in a cool dark place for up to a year.

grated green pepper, grated pickling cucumber, onion, apple cider vinegar, sugar, kosher salt, celery, red chili flakes

Taken from www.seriouseats.com/recipes/2012/07/sweet-and-spicy-pickle-relish-recipe.html (may not work)