Step 1

Place coarse chopped cucumbers into food processor and pulse until finely chopped. Measure four cups of chopped cucumbers and place in a large bowl.

Step 2

Place coarse chopped sweet peppers, seeds and membranes removed, into food processor and pulse until finely chopped. Measure 2 cups of chopped peppers and add to cucumbers.

Step 3

Place coarse chopped onions to processor and pulse until finely chopped. Measure 2 cups of chopped onions and add to cucumbers.

Step 4

Add kosher salt to vegetables and stir to combine well.

Step 5

Cover with ice water and set aside for 2 hours.

Step 6

Drain in a colander, rinse well and drain thoroughly. Squeeze out excess liquid if necessary

Step 7

Combine sugar, vinegar, celery seed and mustard seed in a large stock pot and bring to a boil.

Step 8

Stir in drained vegetables and simmer for 10 minutes.

Step 9

Spoon hot relish into hot pint jars, leaving 1/4 inch space.

Step 10

Top with lids and rings, just hand tight.

Step 11

Place jars into boiling water and process for 15 minutes.

Step 12

Remove jars and set aside to cool completely.