PICKLE RELISH

MAKES ABOUT 3 PINTS

I like this relish because it is not as sweet as store-bought. Besides being good on sandwiches, it is great in homemade Tartar Sauce. You must start this recipe a day ahead because of the salting of the cucumbers. For a different taste, see Hot Dog Relish, made with green tomatoes and apples.

INGREDIENTS

8 large cucumbers, peeled and sliced

1/4 cup coarse salt, such as kosher

4 red bell peppers, seeded and quartered (can use less)

4 large onions, quartered

1-1/2 tablespoons celery seed

1-1/2 tablespoons mustard seed

2-1/4 cups sugar (can use up to 2-1/2 cups if desired)

1-1/2 cups white vinegar (at least 5% acidity)

Place the sliced cucumbers in a large non-reactive bowl. Add salt and mix well. Cover and place in refrigerator overnight. Drain well before using.

Place the drained cucumbers, peppers and onions in a food processor and process until finely chopped. You might have to do this in batches. Place the chopped vegetables in a large pot with the remaining ingredients. Bring to a boil and simmer, uncovered, until mixture is thickened, about 30 minutes; stir occasionally. Taste for seasoning. Place into hot sterilized jars, leaving 1/2-inch headspace, and process in a boiling water canner for 10 minutes at altitudes up to 1,000 feet, 15 minutes at 1,000 to 6,000 feet. (Processing times are based on guidelines provided by the USDA National Food Safety Database.)

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