Title: Pickle relish
 Categories: Pickles, Canning
      Yield: 9 Pints
 
      3 qt Chopped cucumbers
      3 c  Chopped sweet green peppers
      3 c  Chopped sweet red peppers
      1 c  Chopped onions
    3/4 c  Canning or pickling salt
      4 c  Ice
      8 c  Water
      2 c  Sugar
      4 ts Mustard seed
      4 ts Turmeric
      4 ts Whole allspice
      4 ts Whole cloves
      6 c  White vinegar (5 percent)
 
  Yield: About 9 pints
  
  Procedure: Add cucumbers, peppers, onions, salt, and ice to water and
  let stand 4 hours. Drain and re-cover vegetables with fresh ice water
  for another hour. Drain again. Combine spices in a spice or
  cheesecloth bag. Add spices to sugar and vinegar. Heat to boiling and
  pour mixture over vegetables. Cover and refrigerate 24 hours. Heat
  mixture to boiling and fill hot into clean jars, leaving 1/2-inch
  headspace.
  
  Adjust lids and process according to the recommendations in Table 1.
  
  Table 1. Recommended process time for Pickle Relish in a boiling-water
  canner.
  
  Style of Pack: Hot.  Jar Size: Half-pints or Pints. Process Time at
  Altitudes of 0 - 1,000 ft: 10 min.
                         1,001 - 6,000 ft: 15 min.
                           Above 6,000 ft: 20 min.
  
  ======================================================= === * USDA
  Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
  format courtesy of Karen Mintzias