A relish for pickles

I don't have that many pickling cucumbers planted this year, but they have been producing wildly. I planted about 8 sassy hybrid cucumber seeds from Ferry~Morse under a coated wire fence. They came up and took over that section of the fence pretty quickly and they are now running along the top so I'm picking them even from the areas that don't have them planted underneath. I've been picking anywhere from 5 to 15 nice sized and nicely shaped every day.  I feel like I have been pickling even in my sleep! I have already put up 9 quarts of dill pickles, 4 quarts of bread and butter pickles, and 11 pints of pickle relish. I know that won't be the end of the pickling for this year yet either. I have plans to put up a few more quarts of bread and butter pickles, some small sweet / hot gherkins and some pickled okra (my husband's favorite). Lately it seems that we have been eating a lot of relish. I'm not sure if it's because we've been eating a lot of hot dogs or we just like relish. So I decided that I better put up as much as I can so I don't have to run to the store for more. Plus, it just tastes so much better when you make it yourself. I found a recipe for relish and I've been perfecting it as I go. The first time I made it there was too much liquid left over. The next time I made it, I added more cucs and it was just about right. I hope you enjoy this as much as we do.

Sweet Pickle Relish

• 20 cups cucumbers, de-seeded and chopped
• 3 cups onions, chopped
• 3 cups red bell pepper, chopped
• 1/4 cup kosher salt
• 2 1/2 cups vinegar
• 2 1/2 cups sugar
• 1 tablespoon celery seeds
• 1 tablespoon mustard seeds
• You may substitute 2 tablespoons of mixed pickling spices for the celery and mustard seeds if you like.

Directions:

1. To de-seed cucumbers, I cut them in half lengthwise and scoop them out with a spoon.
2. Chop all the vegetables up with whatever method you desire. It helps to use a food processor on pulse. I don't have one so I chop with a knife.
3. Put all the vegetables in a large bowl.
4. Sprinkle the salt over the vegetables.
5. Cover with cracked ice cubes. I use enough to completely cover the top of the vegies.
6. Set a plate on top and weight it with something heavy. I use the vinegar jug or a jug of water.
7. Let stand for 2 hours.
8. Drain vegetables well and press out as much liquid as possible. I let mine sit in a colander draining while I prepare the liquid and jars.
9. In a large pot, combine sugar, vinegar and seeds.
10. Bring to a boil.
11. Add vegetables.
12. Bring back to a boil and simmer for 10 minutes.
13. Using a slotted spoon, put into pint jars according to standard canning procedures. 
14. Fill the jars with the remaining brine leaving 1/2 inch at the top of the jar. I usually run a plastic knife around the inside of the jar to release any bubbles.
15. Process in a boiling water bath for 10 minutes.

 This recipe made 7 pints.