A delightful and tangy relish perfect for enhancing your favorite dishes.
Cut the cucumbers in half lengthwise and remove the seeds using a spoon.
Removing the seeds ensures a smoother texture in the relish.
Chop the cucumbers, onions, and bell peppers into small pieces.
Uniform chopping helps the relish cook evenly.
Place the chopped vegetables in a large bowl and sprinkle with kosher salt.
Salting the vegetables draws out excess moisture for a better texture.
Cover the vegetables with cold water and let them sit for 2 hours.
This step enhances the flavor by allowing the salt to penetrate the vegetables.
Drain the vegetables and press out as much liquid as possible.
Thorough draining prevents the relish from becoming too watery.
In a large pot, combine sugar, vinegar, celery seed, and mustard seed. Bring to a boil.
Stir constantly to dissolve the sugar completely.
Add the drained vegetables to the pot and bring back to a boil. Simmer for 10 minutes.
Simmering allows the flavors to meld together beautifully.
Using a slotted spoon, transfer the relish into sterilized pint jars, leaving some brine in the jars.
Ensure the jars are sterilized to prevent contamination.
Process the jars in a hot water bath for 10 minutes, adjusting for altitude if necessary.
Proper canning ensures the relish is shelf-stable.
Allow the jars to cool completely before storing in a cool, dark place.
Cooling helps the jars seal properly for long-term storage.
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