Harvest 2016 Recipe: Chopped Golden Glow Pickles

When friends give me cucumbers or zucchini that I cannot eat up "fresh", I often make pickles or relish.  This was a new recipe for me.  These are actually a nice sweet pickle.  It would be possible to put the completed pickles through a food processor to make more of a relish, but I eat these on a vegetable or bean burger or on a nice baked potato, even cooked winter squash.

Chopped Golden Glow Pickles
    
6 to 9 large cucumbers
6 large  onions
3 green bell peppers
3 red bell peppers
1/4 c. canning salt

Peel and take seeds out of cucumber.  Chop them into a nice size.
Clean and chop peppers.
Clean and chop onions.
Add salt to vegetables. Mix and let stand overnight (or 8 hours).
Rinse well with cold water (put into colander to do this); drain thoroughly.

Mix together:
2 c. brown sugar
2 c. vinegar
1 tsp. turmeric
1 tsp. celery seed
1 tsp. mustard seed

Combine in a large pot and bring to boil. Add vegetables.  Gently stir with a long-handled stainless steel spoon then simmer 20 minutes (or so) until pickles are glossy (and not yet mushy). Put in jars and seal with lids.

Some people do not hot water can them, but I think it is safer to do so.  Process for 15-20 minutes.