Instructions: Grind the cucumbers. Mix them with salt and let them stand for 3 hours. Drain well.

Grind the carrots, onions and peppers together. Mix them with the drained cucumbers and all the remaining ingredients in large preserving kettle; heat to boiling. Simmer 20 minutes.

Ladle the relish into clean, hot pint jars to within 1/2-inch of each top. Wipe off the tops and threads of the jars. Put on prepared lids and seal as the manufacturer directs.

Process in a boiling water bath for 10 minutes.

This recipe yields about 8 (1-pint) jars.

Comments: This relish, by Jodi Johnson, won a blue ribbon at the Red River Valley Fair in North Dakota.

Yield: 8 pints

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