Sterilize your jars by placing them in a large pot. Cover with warm water until the are submerged with 1 inch of water over them. Bring to a rolling boil and boil them for 10 -15 minutes. Turn off heat and allow jars to sit in hot water until you are ready to use them.
Fill a small pan with water and add jar lids and rings. Place pan on the stovetop over low to medium heat and bring water to at least 180 degrees. A candy or meat thermometer works great for this.
Using a food processor or a sharp knife chop cucumbers, onions, green & red peppers.
Place veggies in a large bowl. Sprinkle vegetables with salt and cover with cold water. Allow to sit for at least 2 hours.
Drain, rinse, and drain again thoroughly so you are able to get out as much water as you can.
Combine sugar, spices and vinegar in a large pot and bring to a boil
Add the drained vegetables and simmer for about 10 minutes
Ladle the hot relish into your hot sterilized jars, leaving about ¼ inch at the top. Be sure to remove any air bubbles and secure your lids to the tops of the jars.
This recipe makes about 4 pints or 8 half pints of relish
Water Bath Directions:
Add jars to into large pot of boiling water onto a rack (water bath canners are perfect) using your jar lifters. Make sure there is about 1" of water covering the jars. Cover with lid.
Process for 15 minutes, lifting out jars using jar lifters. Place them on a clean towel to cool. Lids will be slightly curved down in the center - when they are sealed.
Note: Unopened jars of relish will last for 1 year, and opened jars will last in the refrigerator for up to 2 weeks.