• 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.