Sweet and Spicy Pickle Relish
Start-to-finish: 1 hour
3 cups grated green bell pepper (about 2 large peppers)
3 cups grated pickling cucumber (6 to 8 pickles)
1 cup minced or grated onion (about 1 medium onion)
2 cups apple cider vinegar, divided
1 cup granulated sugar
1 tablespoon kosher salt
1 tablespoon mustard seed
1/2 teaspoon celery seed
1 teaspoon red chili flakes
Combine prepared green pepper, cucumber and onion in a large, non-reactive (stainless steel or enamel-coated) pot. Stir in one cup of apple cider vinegar and bring to a simmer. Simmer, stirring occasionally, until the vegetables have cooked down and the liquid is reduced by about 1/3, about 30 minutes. Drain the vegetables, discard liquid, and return vegetables to the pot.
Add remaining vinegar, sugar and the spices. Bring to a simmer and cook for 5 minutes. Remove pot from heat.
Boil jars and lids in hot water for 5 minutes to sterilize. Fill jars, leaving 1/4 inch head space. Run a knife around the insides of the jars after filling to remove air bubbles. Wipe the rims of the jars with a moist paper towel to remove food residue. Process in a boiling water canner for 10 minutes (starting time when pot returns to a boil). Remove jars from pot and let cool on a towel-lined counter top.
When jars are completely cool, remove the rings and test the seals. The relish is good to eat immediately. Store sealed jars in a cool dark place for up to a year