Sweet Cucumber Relish

MAKES: ABOUT EIGHT 8-OUNCE JARS OR 4 PINT JARS

INGREDIENTS:

• 6 cups finely chopped medium pickling cucumbers (about 4 pounds cucumbers)
• 2 cups finely chopped onions (2 to 3 medium onions)
• 3 tablespoons pickling or kosher salt
• 2 to 3 quarts ice-cold water
• 3 cups granulated sugar
• 2 cups cider vinegar
• 1 1/2 teaspoons mustard seeds
• 1 1/2 teaspoons celery seeds

INSTRUCTIONS:

1. Layer cucumbers, onions, and salt in a bowl, cover with ice-cold water, and let stand for 2 hours.
2. Drain vegetables, rinse well, and drain again.
3. In a 6- to 8-quart stainless steel stockpot, combine the sugar, vinegar, mustard seeds, and celery seeds. Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar is completely dissolved. Add the drained vegetables to the syrup and return to a boil. Reduce the heat and simmer for 10 minutes, stirring frequently. Remove the pot from the heat.
4. Ladle relish into hot jars, leaving ½-inch headspace. Remove air bubbles, wipe jar rims and threads, and apply hot lids and screw bands.
5. Process 8-ounce jars for 10 minutes or pint jars for 15 minutes in a water bath canner. Let cool for 12 to 24 hours, check seals, remove screw bands, and store jars for up to 1 year.