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Submitted by: Shannon Price from West Chester, PA
Originally shared on the web 06/27/2012

6 cucumbers, finely chopped
1/4 c. salt
4 c. sweet onions, finely chopped
1 red pepper, finely chopped
2 c. white vinegar
2 c. sugar
3 T. all-purpose flour
1 t. dry mustard
1 t. mustard seed
1 t. celery seed
1 t. turmeric
4 -1-pint canning jars and lids, sterilized

Place cucumbers in a large bowl; sprinkle with salt. Mix well, cover and refrigerate overnight. When ready to prepare, pour cucumber mixture and liquid into a large stockpot. Stir in remaining ingredients and cook over medium heat about 20 minutes. Spoon relish into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims and secure lids and rings. Process in a boiling-water bath for 15 minutes. Set jars on a towel to cool. Check for seals. Makes 4 jars.