End Of Garden Relish

• 7 large cucumbers, shredded
• 3 large onions, finely chopped
• 3 cups shredded carrots
• 2 medium sweet red peppers, finely chopped
• 5 tablespoons salt
• 5 cups sugar
• 3 cups white vinegar
• 1 tablespoon celery seed
• 1 tablespoon mustard seed

1. Toss first 5 ingredients; let stand 3 hours. Drain; squeeze and blot dry with paper towels.
2. In a Dutch oven, mix sugar, vinegar, celery seed and mustard seed; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Add vegetables; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes.
3. Ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
4. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.

cucumbers, onions, carrots, sweet red peppers, salt, sugar, white vinegar, celery

Taken from www.tasteofhome.com/recipes/end-of-garden-relish/ (may not work)