Hamburger and Hot Dog Relish

MAKES: ABOUT SIX 8-OUNCE JARS

INGREDIENTS:

• 7 cups peeled, seeded, and ground pickling cucumbers (5 to 6 pounds cucumbers)
• 3 cups peeled and ground carrots (1 to 1 1⁄2 pounds carrots)
• 3 red bell peppers, seeded and ground
• 4 medium white onions, ground
• 1/4 cup canning or kosher salt
• 5 cups granulated sugar
• 3 cups cider vinegar
• 1 tablespoon celery seeds
• 1 tablespoon mustard seeds

INSTRUCTIONS:

1. In a large glass bowl or crock, combine the ground vegetables, then sprinkle the salt over the top. Cover the bowl with waxed paper or a clean dishtowel and let stand at room temperature for 3 hours. Drain well in a large fine-mesh strainer.
2. In a 6- to 8-quart stainless steel stockpot, combine the sugar, cider vinegar, celery seeds, and mustard seeds. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar is completely dissolved.
3. Add the drained vegetables to the syrup and bring the mixture to a boil, stirring frequently. Reduce the heat and simmer, stirring occasionally, until the vegetables are tender, about 20 minutes. Remove the pot from the heat.
4. Ladle the relish into hot jars, leaving ½-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
5. Process 8-ounce jars in a water bath canner for 10 minutes; pint jars for 15 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.