Cucumber Relish

When I was younger relish was that mystery condiment besides the ketchup and mustard at baseball games.  I remember thinking who would put relish on a perfectly good hotdog, and then by the way what the hell is relish?  I had tried it a few times in my youth and I concluded that the person responsible for relish clearly did not know what they were doing.  It was like chopped up pickles bathing in a pool sugar and who could even say what those red things were.  Fast forward a few years when I got my first Ball “Blue Book, Guide to Preserving” and realized I could relish anything: beets, corn, peppers and yes cucumbers.  Now relish is my main topping for my hotdogs, but public relish at baseball games, hard pass.

2 quarts chopped cucumbers

2 cups chopped green peppers

2 cups chopped red peppers

1 cup chopped onions

1 tablespoon turmeric

½ cup salt

4 quarts water

1 ½ cup brown sugar

1 quart vinegar

1 stick cinnamon

1 tablespoon mustard seed

2 teaspoons whole all spice

2 teaspoon whole cloves

Combine vegetables in a large bowl and sprinkle with turmeric.  Dissolve salt in 2 quarts of water then pour over vegetables, let stand for 3-4 hours. Drain and cover with the remaining 2 quarts of water let stand for one hour.  After the hour drain and rinse thoroughly. Combine sugar and vinegar in a large saucepot, add spices.  Bring to a boil.  With a fine mesh strainer take out the whole spices, then pour the vinegar mix onto the vegetables.  Cover and let stand for 12-18 hours.  Bring vegetables and vinegar mix to a boil.  Process jars in a water bath with ¼ inch head space for 10 minutes. (Following proper canning procedures)