Instructions: Peel, seed and dice cucumber 1cm cubes.

Dice onion.

In a medium bowl combine cucumbers, onions and salt. Let stand 2 hours. Drain and rinse under cold running water.

In a large saucepan combine vinegar, sugar and celery and mustard seeds. Bring to the boil and simmer 10 minutes. Stir in cucumber mixture and simmer 5 minutes.

Ladle hot relish into hot jars and seal.

Makes about 500 ml.

Keeps for 3-4 months.

Ensure storage jars are well sterilised.

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