Sweet Cucumber-Pepper Piccalilli

• 4 cups finely chopped, unwaxed kirby cucumbers, skin left on (1 1/2, to 1 3/4 pounds)
• 1 cup finely chopped onion (about 1 medium)
• 1/2 cup finely chopped red bell pepper (about 1 medium)
• 1/2 cup finely chopped green bell pepper (about 1 medium)
• 1 tablespoon kosher salt
• 2/3 cup distilled white vinegar
• 1/2 cup firmly packed light brown sugar
• 1 teaspoon ground turmeric
• 1/2 teaspoon freshly milled black pepper
• 1 cinnamon stick
• One 2-cup canning jar, sterilized (see Notes)

1. Under a warm running tap, scrub the cucumbers well with a vegetable brush.
2. Place the cucumbers, onion, and bell peppers in a large colander set over a bowl.
3. Sprinkle 2 1/2 teaspoons of the salt over the vegetables and toss to combine well.
4. Let them stand for 3 hours, then discard any liquid in the bottom of the bowl.
5. Transfer the vegetables to a clean dish towel (we prefer towels cut from thin cloth, such as a flour sack).
6. Bundle the vegetables tightly and squeeze them as strongly as one can manage, until no more liquid can be extracted.
7. In a small saucepan set over medium heat, stir together the vinegar and sugar until the sugar completely dissolves, 3 to 4 minutes.
8. Stir in the vegetables, turmeric, black pepper, the remaining 1/2 teaspoon salt, and cinnamon stick; simmer until the liquid has evaporated and the relish is thick, 10 to 12 minutes.
9. Fill the jar with the hot relish and seal, if desired (see Notes), or let cool to room temperature before chilling.
10. Chilled, unprocessed relish will keep in an airtight container for up to 1 month.

cucumbers, onion, red bell pepper, green bell pepper, kosher salt, distilled white vinegar, brown sugar, ground turmeric, black pepper, cinnamon, canning

Taken from www.cookstr.com/recipes/sweet-cucumber-pepper-piccalilli (may not work)