Instructions

• Combine the chopped cucumbers, green and red peppers, and onion in a large bowl with the canning salt, ice, and cold water. Let stand 4 hours at room temperature to maintain crispness.
• Drain. Re-cover the vegetables with fresh ice water and let stand 1 more hour. Drain again well.
• Tie the mustard seed, allspice, cloves, and celery seed into a spice or cheesecloth bag. Combine the sugar and vinegar in a large pot, then add the spice bag.
• Bring to a boil, then pour the hot mixture over the drained vegetables. Cover and refrigerate 24 hours (this will keep your relish crisp).
• Return everything to the pot and heat to boiling.
• Remove the spice bag, giving it a squeeze against the side of the pot first. Ladle the hot relish into clean, hot half-pint jars, leaving 1/2-inch headspace. Remove air bubbles, wipe the rims, and set lids and bands to fingertip-tight.
• Process in a boiling water bath (jars covered by 1 to 2 inches of water) for 10 minutes at elevations up to 1,000 feet. Adjust for altitude using the chart below.
• Turn off the heat, wait 5 minutes, then remove the jars and let them cool undisturbed at room temperature for 12 to 24 hours. Check that lids have sealed before storing.