Homemade Sweet Relish

Firstly, combine the cucumbers, onions, and bell peppers in a large bowl. Next, add the pickling salt and pour in enough cold water to cover the vegetables completely. Allow them to soak for 2 hours before draining thoroughly in a colander.

Subsequently, inspect the six pint-sized jars for any signs of damage or deterioration. Discard any jars that are cracked or have rusted rings. Then, submerge the remaining jars in simmering water until they are ready for use.

Meanwhile, wash the new lids and rings in warm soapy water to ensure they are clean.

Now, pour vinegar into a large, heavy stainless steel pot and add celery seed and mustard seed. Stir in sugar until it dissolves completely, then bring the mixture to a boil. Continue stirring until the sugar has dissolved, which should take around 2 to 3 minutes. Add the drained vegetables and return the mixture to a boil, which could take up to 10 minutes. Remove from heat.

After that, pack the relish into hot, sterilized jars, filling them to within 1/4 inch of the top. Use a clean knife or thin spatula to remove any air bubbles that may have formed inside the jars. Wipe the rims with a moist paper towel to remove any residue.

Next, place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil, then carefully lower the jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch, then bring the water back to a rolling boil. Cover the pot and process for 10 minutes.

Finally, remove the jars from the stockpot and let them rest several inches apart for 12 to 24 hours. Press the center of each lid with a finger to ensure it does not move up or down. Remove the rings for storage and store the jars in a cool, dark area.