1. Wash and dry the cucumbers, peppers, and onion. Remove the seeds from the cucumbers and peppers, then finely dice all the vegetables.
   6 Medium Pickling Cucumbers, 1 red bell pepper, 1 yellow bell pepper, 1 Large White onion
2. Place the diced vegetables in a large pot, sprinkle with the pickling salt, and stir to coat. Add enough water to just cover the vegetables, then cover the pot and let them soak for 2 hours.
   ¼ Cup Pickling Salt
3. After soaking, pour the vegetables into a large strainer. Rinse well under cool water to remove excess salt and let them drain completely while you prepare the brine.
4. In the rinsed pot, combine apple cider vinegar and sugar. Bring to a boil over medium heat, stirring until the sugar dissolves. Add mustard seed, celery seed, and turmeric. Boil for 2 minutes to infuse the flavor.
   1 ¼ Cup Apple Cider Vinegar, 1 ½ Cup Sugar, ½ Tablespoon mustard seeds, 1 Teaspoon celery seeds, ½ Teaspoon ground turmeric
5. Reduce the heat to low, add the drained vegetables to the brine, and stir well. Bring the mixture to a gentle simmer and cook for 10 minutes, stirring occasionally so every bite absorbs the seasoning.

Fill the Jars

1. Hot relish into hot jars—that’s the rule. Spoon the relish into the prepared mason jars, dividing evenly so one jar doesn’t get all the liquid. Wipe jar rims clean and secure the lids.

Canning Method (Water Bath)

1. Place filled jars in a canning pot with water covering them by at least 1 inch.

   Boil for 10 minutes.

   Remove jars and let sit at room temperature for 24 hours.

   Check seals (lids should not flex when pressed). Store sealed jars in a cool pantry for up to 1 year.

Refrigerator Method

1. Let jars cool to room temperature (about 2 hours).

   Tighten lids and refrigerate.

   Wait 3 days before using for best flavor.

   Store sealed jars in the fridge for up to 3 months.