CUCUMBER RELISH
28 cups sliced cucumbers (7L)
1/3 cup pickling salt
3 large green peppers
2 large red peppers
1 cup diced celery
2 tbsp celery seed
2 tbsp mustard seed
5 medium onions
4 cups cider vinegar
4 cups sugar
1 tsp turmeric
Slice cucumbers. Add salt and let stand overnight. Drain cucumbers and put through food grinder with peppers and onions. Chop celery. Add remaining ingredients and simmer in large preserving kettle for 20-30 minutes. Ladle the relish into hot jars to within 1/2" of top. Wipe threads and tops of jars with a damp cloth. Put on prepared hot lids and seal. Process in a boiling water bath for 10-15 minutes.
Yield: 10 250ml jars