Sweet Pickle Relish

4cups chopped cucumbers (trim off both ends of cucumbers before chopping)
2 cups chopped onion
1 cup chopped red bell peppers
1 cup chopped green bell pepper
1/4 cup pickling salt
3-1/2 cups sugar
2 cups apple cider vinegar
1 Tablespoon mustard seed
1 Tabl;espoon celery seed

Mix peppers, cucumbers and onion with the pickling salt in an enamel or large glass bowl. Pour 2 trays of ice cubes over top of mixture and let set for 2 hours.

After 2 hours, remove mixture and place several cupfuls into a white cloth. I used an old pillowcase that I keep specifically for pickle making. Squeeze out as much of the salty liquid (brine) as possible. Continue until all the mixture is squeezed.

Placed squeezed mixture in a large enamel pan and add sugar, vinegar, mustard seed and celery seed.

Let simmer for 10 minutes

In the meantime, prepare at least 4-5 pint jars and their rings. Boil the sealing lids for 3-5 minutes.

At the end of the 10 minute simmer time, ladle pickle relish into the jars. Wipe tops of jars with a clean damp cloth. Place a ca and ring on the jar and screw it on firmly.

Process in a boiling water bath canner for 10 minutes after the water reaches a boiling point. Remove jars and cool on a towel. Lids will "pop" when the jar is sealed. If a jar does not seal, place it in the refrigerator and use it first. Don't push the lids down and forcefully seal it.