18 cucumbers (5-in/10-cm) long 18
2 cups finely chopped onions 500 mL
3 large sweet green bell peppers 3
2 large sweet red bell peppers 2
1/2 cup pickling salt 125 mL
9 cups boiling water 2.25 L
3 cups granulated sugar 750 mL
2 tbsp mustard seed 25 mL
1 tbsp celery seed 15 mL
2-1/2 cups white vinegar 625 mL
1 tbsp cornstarch 15 mL

Wash cucumbers thoroughly; trim stem ends, and chop very finely. Combine with onions in large heatproof bowl.

Rinse peppers; remove cores, seeds and membranes and chop finely. Add peppers and salt to bowl; pour boiling water over and weigh down with overturned plate. Let stand for 5 hours. Drain thoroughly; rinse in cold water, and drain very thoroughly.

Sterilize the jars.

In large saucepan, combine sugar, mustard seed, celery seed and all but 1/4 cup of vinegar. Blend cornstarch with remaining vinegar to make paste, then stir into sugar-spice mixture. Add drained vegetables. Bring to boil; reduce heat and simmer, stirring frequently, for 15 minutes or until liquid has thickened but is sufficient to cover vegetables.

Pour relish into hot jars, leaving 1/4-in (5 mm) headspace. Immediately cover with sterilized lids and seal tightly. Store in a cool place.
Chef's Note

Yummy relish to serve with hot dogs & hamburgers.