Important Note: The original recipe did not give canning instructions- just to put in hot jars and seal. Due to changes in food safety, I would suggest putting in jars, putting lids on, and freezing.
Cucumber Relish
- 100 small cucumbers
- 2½ quarts onions
- 3 large red peppers
- 3 pints vinegar
- 2¼ cups brown sugar
- 2 tbsp celery seed
- 2 tbsp white mustard seed
- salt
Slice cucumbers very fine.
Place a layer of cucumbers, onions and peppers.
Sprinkle with a handful of salt.
Repeat until all cucumbers are used up.
Cover with water and let stand overnight.
In the morning drain off the brine.
Bring the vinegar, brown sugar, celery seed & white mustard seed to a boil.
Put in the cucumbers and let it come to a boil.
Place in jars.
