Step 1

Process the cucumbers, onions, and bell peppers in the food processor to create a coarse grind.

Step 2

Pour the ground veggies into a large pot and add the water and salt to the pot, stirring well to combine.

Step 3

Cover and let sit overnight or for at least 12 hours.

Step 4

The next day, drain the veggies well and return them to the pot.

Step 5

Add the vinegar, turmeric, celery seed, mustard seed and sugar.

Step 6

Stir everything together very well to combine and bring the mixture to a boil for at least 1/2 hour, stirring regularly.

Step 7

Dissolve the cornstarch in a tablespoon or so of water and add it to the mixture.

Step 8

Stir it in well, and reduce the heat. Continue to cook the relish for another 15 minutes or so or until it thickens slightly.

Step 9

Sterilize your jars and lids according to proper canning procedures.

Step 10

Add the mixture to the jars leaving about 1/2 inch of room at the top of each jar. Add the lids.

Step 11

Process the filled jars in a pot of boiling water for at least 5 minutes (you may need a rack at the bottom of the pot to prevent the jars from sitting on the bottom of the pot where they may crack or break).

Step 12

When the jars have finished processing, remove them to a wooden board to cool completely. Any lids that have not popped down (indicating a proper seal) should be stored in the fridge and consumed within 1.5 months.

Step 13

Properly sealed jars can be stored at room temperature in a cool, dark place for up to one year.