8cupsof finely chopped and seeded bell peppersdifferent colors are best
2cupsfinely chopped celery
1cupfinely chopped onion
1/2cuppickling salt
3cupsvinegarI used a combo of regular and white wine vinegar
2 1/4cupssugar
3Tcelery seed
3Tyellow mustard seed
Instructions
Combine all of the veggies and salt in a large bowl and let set in a cool place for 4 hours. Rinse, drain and set aside. ( I actually did this at night and put the relish mix in the fridge, then finished the process the next morning.
Prepare your canning lids, rings and jars by sterilizing the jars ( either in the dishwasher or boiling water) and by bringing the rings and lids to a boil in water on the stove.
In a large saucepan, combine vinegar, sugar, and seeds and bring to a boil over medium-high heat while stirring often. Add in the drained cucmber mix and return to a boil, stirring often. Reduce heat and boil gently until vegetables are heated through.
Ladle the hot relish into the sterilized jars, leaving a 1/2 inch of headspace. Jiggle the jar or use a headspace adjuster to remove air bubbles. Wipe the rim and secure a lid and ring on top of each jar making sure to tighten well.
Put jars in a water bath canner and completely cover with water. Bring to a boil and process for 1o minutes. Remove the jars with a jar lifter, cool and store.