Step 1

Rinse the cucumbers under running water to remove dust and soil. Run your fingers along the fruit to remove the spines. Cut 1/4-inch slices off the ends, and dice into pieces. Measure 8 cups and place in a large bowl.

Step 2

Wash the peppers and remove the stems, seeds, and membrane. Dice into pieces. Measure 2 cups of each of the green and red peppers and add to the large bowl.

Step 3

Peel the onion and dice into pieces. Measure 1 cup and add to the large bowl.

Step 4

Stir to combine the vegetables in the large bowl.

Step 5

Sprinkle the turmeric and pickling salt over the vegetables. Cover with 2 quarts of ice water. Stir well to combine, place in the refrigerator, and let it sit for 3 hours.

Step 6

After 3 hours, drain the vegetables, and cover with 2 quarts of ice water. Let this sit for another 1 hour in the fridge.

Step 7

Add the cinnamon, mustard seed, allspice, and cloves to a spice bag, or coffee filter and tie off.

Step 8

In a large saucepan, combine the apple cider vinegar, brown sugar, and the pickling spice bag. Bring the mixture to a boil and stir to dissolve the sugar. Remove the pan from the heat. Discard the spice bag.

Step 9

Drain the vegetables in a large colander. Add the drained vegetables to the pickling brine saucepan. Mix to combine. Cover and let sit in the refrigerator 12 hours.

Step 10

When you are ready to can the relish, wash your jars, lids, screw bands, and canning tools in hot soapy water. Rinse thoroughly to remove all suds. Set aside to air dry on a clean kitchen towel.

Step 11

Place the jar rack into water bath canner, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot.

Step 12

Place the relish pot on the stove and bring to a boil over medium-high heat. Reduce the heat to a simmer (180˚F) and heat until the vegetables are evenly hot. Stir frequently to prevent sticking.

Step 13

Spread a kitchen towel on the counter. Use your jar lifter to remove a warm jar from canner. Drain and place on the towel. Keep the remaining jars in the canner, so they stay warm.

Step 14

Use your canning funnel and ladle to fill the jar with the relish leaving 1/2-inch headspace.

Step 15

Run the bubble popper through the jars to release air bubbles and wipe the rims. Center lid on the jar, and screw on band until it is fingertip tight. Use the jar lifter to place the jar back into the canner, and repeat with the remaining jars.

Step 16

Once all the jars are in canner, adjust the water level so it is 2 inches above the jar tops.

Step 17

Cover the canner and bring to boil over high heat. Once water boils vigorously, continue boiling and process the relish for 10 minutes at altitudes of less than 1,000 feet. Adjust processing time for your altitude if necessary (See Note).

Step 18

When processing time is complete, turn off heat, remove the cover, and allow the canner to cool down and settle for about 5 minutes.

Step 19

Spread a dry kitchen towel on the counter. Remove the cover by tilting lid away from you so that steam does not burn your face.

Step 20

Use the jar lifter to remove the jars from canner and place on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.

Step 21

After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate jar and use up within a week.

Step 22

Remove the screw on bands and rinse the jars. Label, date, and store in a cool, dark location. Allow 4 to 5 weeks for the relish to develop flavor. Use home canned jars within 12 to 18 months for the best quality. Makes about 12 half-pints, or 6 pint sized jars of cucumber relish.