Instructions

1. This relish makes a wonderful addition to a gift basket. Have jars sterilized and ready for processing when you are finished making the relish. Wrap a printed piece of holiday fabric around the top of the jar and tie with a matching ribbon. Make sure you add a label with the name of the relish and who made it.

2. Combine the following in a large bowl:
   13 medium-sized cucumbers, washed, finely chopped (These are pickling cucumber, not the waxed ones! Do not peel!)
   3 red bell peppers, washed, seeded, finely chopped
   6 green bell peppers, washed, seeded, finely chopped
   1 extra-large sweet onion, finely chopped (I prefer Vidalia!)

3. Mix 1 gallon of water with 1/4 Cup pickling salt and pour over vegetables. Let stand overnight at room temperature!!!

4. In a large kettle, bring vegetables and water to a boil. Remove from heat and drain vegetables thoroughly.

5. Wash Kettle for reuse!
   Mix the following in the kettle:
   4 cups distilled white vinegar,
   2 cups water,
   6 cups sugar,
   4 teaspoons mustard seed,
   4 teaspoons celery seed
   Add vegetables and then bring to a boil, stirring occasionally. Do not cook, just bring to a rolling boil and remove from heat.

6. Drain pineapple juice into a glass measuring cup, reserving fruit!

7. In a small bowl, mix 2 tablespoons dry mustard, 1 tablespoon turmeric and 1 cup of flour.

8. Using a wire whisk, slowly add pineapple juice and enough liquid from hot vegetable mixture to make a thin smooth paste.

9. Carefully add mustard paste, a little at a time, to hot vegetable mixture, stirring constantly.

10. Stir in reserved pineapple fruit. Simmer until relish has thickened slightly, stirring constantly. Removed from heat.

11. Immediately ladle into hot jars, leaving 1/2 inch headspace. Wipe jar rims; seal with hot lids and screw bands. Process 10 minutes in a simmering water bath. Makes 11 1-pint jars.