DILL PICKLE RELISH (5 pints)
*6 cups pickling cucumbers
*2 cups red bell peppers, chopped small
*2 banana peppers, chopped small
*2 cups onions, chopped small
*1 cup celery, chopped small
*2/3 cup pickling salt
*6 cups water
*4 cups cider vinegar
*2 tablespoons mustard seeds
*1 teaspoons celery seeds
*3 garlic cloves, minced
*1/2 cup dill weed, chopped very small
~Combine cucumber, peppers, onion and celery with salt and water.
~Let sit for 3 hours.
~Drain and rinse thoroughly with cold water and drain well.
~Bring vinegar, and remaining ingredients to a boil in a large pan.
~Add drained, chopped vegetables, and return to a boil.
~Reduce to simmer and continue until relish reaches desired consistency. (about 15 minutes)
~Ladle relish into hot pint jars, leaving 1/2 inch head space.
~Make sure tops of jars are free of any residue.
~Close with hot lids, and rings.
~Process in boiling water for 15 minutes.
~Remove from hot water bath and let sit for 24 hours before storing in a cool dry place (fruit cellar).
~Let sit for 8 weeks before using