2 qts chopped cucumbers (about 8 medium)
2 cups chopped sweet green peppers (about 4 small )
2 cups chopped sweet red peppers (about 4 small)
1 cup chopped onion (about 1 medium)
1 Tbl turmeric
Combine vegetables in a large bowl; sprinkle with turmeric. Dissolve salt in 2 qts. cold water and pour over vegetables; let
stand 3 to 4 hours. Drain; cover vegetables with cold water and let stand 1 hour. Drain thoroughly. Combine sugar and vinegar in a large saucepan. Tie spices in a spice bag; add to sugar mixture.
and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes. Add the drained cucumber mixture and return to a boil. Reduce the heat to medium-low and simmer, uncovered, for 10 minutes.
Ladle the hot relish into hot sterile jars, leaving ¼ inch of headspace. Wipe the rims of the jars clean and seal tightly with the lids.
Process the jars in a boiling water bath for 10 minutes.
Sealed jars will store in a cool, dark place for a year. If the seal is broken, the relish will keep in the fridge for at least a month. Makes 4 pints (you can use pint-sized or half pint jars).
Best eaten at least a week later after the flavors have had time to meld and the vinegar mellows out a bit.
I found this recipe at Cooking Classy website...
Broccoli Apple Salad
Yield: About 6 servings
For the dressing: