Confetti Cucumber Relish

4 medium to large cucumbers - (to 6)
4 medium sweet red peppers
4 medium green peppers
1 cup chopped onion
2 teaspoons turmeric
1/2 cup pure granulated salt
1 tablespoon mustard seed
2 teaspoon whole cloves
2 cinnamon sticks
1 quart vinegar
1 1/2 cups brown sugar - (firmly packed)

Organize ingredients, equipment, and work area. Scrub cucumbers and cut off stem and blossom end. Chop cucumbers. Stem, seed, and chop peppers.

You should have 2 quarts chopped cucumbers and 2 cups of each color of chopped peppers. Combine them with onion in a large mixing bowl; sprinkle the vegetables with turmeric.

Dissolve salt in 2 quarts cold water; pour over vegetables. Let stand for 3 to 4 hours. Drain vegetables thoroughly. Cover them again with cold water and let stand another hour. Drain well.

Tie the spices in a cheesecloth bag and put in a large preserving kettle with the vinegar and sugar. Heat to boiling, then pour over the vegetables. Cover and set aside in a cool place for several hours or overnight.

Slowly heat the vegetables and syrup to boiling, then pack relish into hot jars to within 1/4-inch of tops. Run a slim, non metal tool down along insides of jars to release any air bubbles. Add additional relish, if necessary, to bring to within 1/4-inch of tops.

Wipe tops and threads of the jars with a damp clean cloth. Put on lids and screw bands as manufacturer directs. Process in a boiling water bath for 10 minutes.

This recipe yields 6 pint jars of relish.

Comments: Bright with red and green peppers, this recipe is a good way to use cucumbers that grew too big to pickle.

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