4  quarts ground cucumbers
6  onions
2  green peppers
3  cloves garlic crushed (1 teaspoon)
1/3  cup salt

Best with a very find grind. Mix and let stand at least 3 hours or overnight at room temperature. Drain.

Bring the following to a boil:

5  cups sugar
3  cups vinegar
1/2  teaspoon celery seed
1/2  teaspoon turmeric
2  Tablespoons mustard seed

Add cucumber mixture and bring to a boil again. Put into pint jars and seal. Process in boiling water canner for 10 minutes (Altitude of 1,000 feet or less)* - start counting process time as soon as water in canner returns to boiling. Remove jars and complete seals if necessary. Set jars upright, a part and cool on a wire rack. Good in tarter sauce.

*For additional information on canning Relishes go to the National Center for Home Food Preservation web site at:
http://www.uga.edu/nchfp/how/can_06/pickle_relish.html