- Cooking time 2 minutes
- Standing 36 hours
In food processor or blender, finely pulse cucumbers in several batches; place in large bowl. Mix in salt. Cover bowl; let stand at room temperature overnight. Drain cucumbers well, squeezing with your hands to remove any remaining juices. Place cucumbers in large saucepan.
In food processor or blender, pulse onions; place in bowl. Squeeze onions with your hands to remove juices; add to pan with cucumbers. Add vinegar; bring to boil. Reduce heat to medium; simmer, stirring occasionally, for 20 minutes. Meanwhile, finely chop peppers; add to pan. In bowl, combine sugar, flour, turmeric, celery seeds and mustard seeds. Add to pan, stirring well. Increase heat to high; bring to boil. Reduce heat; simmer, stirring constantly to prevent sticking, until relish has thickened, about 15 minutes.
Using sterilized metal ladle and funnel, pack into 3 hot (sterilized) 2-cup glass jars, leaving 1/2-inch headspace. Using rubber spatula, gently scrape down sides of jars to remove air bubbles. Wipe rim of each jar as needed. Cover with lids. Screw on bands until resistance is met; increase to fingertip tight.
Place jars in canning rack in large saucepan of hot water, ensuring jars are covered with at least 1 inch water. Cover pot and bring to boil; boil for 15 minutes. Turn off heat. Uncover; let jars stand in saucepan for 5 minutes. Lift up rack. Using canning tongs, transfer jars to cooling rack; let stand 24 hours. Let stand for 3 weeks before opening. (Sealed jars can be stored at room temperature for up to 1 year. Refrigerate after opening and consume within 1 month.)
Nutritional facts Per serving: about
- Iron 0,1mg
- Sodium 75mg
- Sugars 4g
- Calories 20
- Total carbohydrate 4g