The Best Relish I've Ever Had

Recipe View 8 hrs Grate cucumbers and onions using the large holes of a box grater into a large bowl. Sprinkle pickling salt over the grated vegetables. Cover tightly and let rest at room temperature for 8 hours to overnight. (Time: 8-12 hours)

Recipe View 5 mins Squeeze out as much liquid as possible from the cucumber mixture; set aside. (Time: 5 minutes)

Recipe View 2 mins In a second large bowl, whisk together sugar, flour, turmeric, ginger, and celery seed. (Time: 2 minutes)

Recipe View 5 mins Heat vinegar and water in a large, heavy-bottomed pot over medium-high heat. Whisk in the sugar mixture until smooth. Stir in the cucumber mixture. (Time: 5 minutes)

Recipe View 15 mins Bring to a boil, then reduce heat to medium and cook, stirring frequently, until the relish has thickened, about 15 minutes. (Time: 15 minutes)

Recipe View 5 mins Sterilize the jars and lids in boiling water for at least 5 minutes. (Time: 5 minutes)

Recipe View 10 mins Pack the relish into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. (Time: 10 minutes)

Recipe View 5 mins Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids and screw on the rings until snug but not too tight. (Time: 5 minutes)

Recipe View 10 mins Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a jar holder or tongs. Ensure there is a 2-inch space between the jars. (Time: 10 minutes)

Recipe View 10 mins Pour in more boiling water, if necessary, until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process the jars for 10 minutes. (Time: 10 minutes)

Recipe View 5 mins Remove the jars from the stockpot and place them onto a cloth-covered or wood surface, several inches apart, until cool. (Time: 5 minutes)

Recipe View 5 mins Once cool, press the top of each lid with a finger, ensuring that the seal is tight (the lid does not move up or down at all). Store in a cool, dark place. (Time: 5 minutes)