Instructions: Use coarse blade on grinder (if you want to use a food processor, be sure to monitor the blade and dont over-process the vegetables).

Combine ground up cucumbers, peppers, onions and celery in a large bowl.

Sprinkle with the salt. Cover with cold water and let the mixture stand for 4 hours. Drain thoroughly in a colander. Press out all liquid.

Wash 6 pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

In a large nonaluminum pot, combine the sugar, vinegar, celery seeds and mustard seeds. Bring to a boil, stirring until sugar dissolves. Stir in the drained and pressed vegetables and simmer for 10 minutes.

Ladle the hot relish into 1 hot jar at a time, leaving 1/2 inch head space.

Wipe jar rim with a damp cloth. Attach lid. Fill and close remaining jars.

Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).

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