Recipe from Sandy Bishop
13 large firm cucumbers
3 green peppers
1 red pepper
1 quart water
4 Tbsp. salt
3 c. vinegar
4 tsp. celery seed
4 tsp. mustard seed
5 c. sugar
1/2 tsp. cloves
3 tsp. tumeric
Put cucumbers, peppers and onions through a grinder. In a large stock pot, combine vegetables, water and salt.
Boil for 15 minutes.
In stock pot, bring the vinegar, sugar and remaining seasonings to a boil.
Add veggies and bring back to a boil.
Remove from heat and immediately pack hot relish into hot, sterilized jars.
Remove air bubbles and wipe rim clean.
Screw on sterilized lids and process for 10 minutes in a waterbath canner.
Remember to adjust for altitude.