Pepper Relish

• 2 large green sweet peppers, seeded and chopped
• 2 large red sweet peppers, seeded and chopped
• 1 large onion, chopped
• 6 to 8 jalapeno peppers, chopped
• 1/2 c. white vinegar
• 1/2 c. sugar
• 1/4 tsp. salt

1. Wash cucumbers (not over 5 inches long), any amount.
2. Just cover with a brine solution of 1 gallon cold water and 2 cups canning salt.
3. Let stand 5 to 7 days (this will form a scum, bad, over the water).
4. Then wash cucumbers and chunk or slice down the middle.
5. For the next 2 or 3 days, pour over clean, each day a solution of 1 gallon water with 2 teaspoons alum.
6. Now measure cucumbers by quarts or whatever.
7. Over the cucumbers, put on cold 3 parts vinegar to 1 part water and heat for 15 minutes.
8. Add to your taste oil of cinnamon and oil of cloves.* Then start adding sugar after they begin to cool.
9. Add 1/3 as much sugar (gradually) as you have pickles (this takes about 24 to 48 hours), just as you have the time, not all at once.
10. They will turn a pretty green.
11. Then heat and can.

green sweet peppers, red sweet peppers, onion, peppers, white vinegar, sugar, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=563710 (may not work)