The cucumbers, onions and peppers need to be finely chopped. Although this can be done by hand, it is tedious and I would suggest you use a hand cranked “food chopper” or attachment for a Kitchenaide mixer, or, if you are very careful, it may be done in an electric food processor. If using the latter, cut your vegetables into small pieces first, and then process them with a metal blade in the food processor. Do each vegetable separately, and in short pulse bursts until the vegetables are finely chopped. You do not want to turn them to mush!
Chop, grind or process the cucumbers, onions and peppers.
In a heavy-bottomed stainless saucepan, 5 to 6 quarts in size, combine the vegetables, celery seed, mustard seed, salt, cloves, turmeric, vinegar and honey.
Quickly bring to a boil, stirring constantly, and then simmer for approximately 3 hours, until the relish has been reduced to about 5 pints. Stirring occasionally.
Prepare 5 pint - sized canning jars, lids and rings. (Please refer to a reliable source of canning instructions for a more detailed description of these steps. I recommend the Ball Blue Book of Preserving.
Process in a water bath canner for 15 minutes.
Of course we love and enjoy our fresh and live vegetable ferments, and yet it is also very nice to have home-canned relish, as we can prepare it with organically grown ingredients and preserve it in glass jars. This avoids the preservatives always added to commercial products. This relish also makes a welcome gift!
Sweet Cucumber Relish Recipe
A delicately sweet pickle relish is a delightful accompaniment to your grass-fed burgers and roasts. During the summer garden harvest, I like to make it fresh, but what to do in the winter when organic cucumbers are impossible to find? Here is a delicious and simple recipe for home-prepared and canned relish that your family can enjoy year round!