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8 c. ground cucumbers
3 medium green peppers,
chopped (1 1/2 c.)
1 red pepper, chopped
2 c. ground white onions
1 Tbsp. canning salt

3 c. sugar
1 Tbsp. canning salt
1 tsp. celery seed
1 tsp. allspice
2 c. white vinegar
1 tsp. cinnamon
1 tsp. turmeric

Combine cucumbers, onions, green peppers and red pepper,
then sprinkle with 1 tablespoon canning salt. Let stand 10
minutes. Drain off liquid.
Combine syrup ingredients and heat until sugar is
dissolved. Add the ground cucumber mixture; bring to a boil,
then simmer 20 minutes. Put into sterilized jars and seal.
Makes six pints. (Home economists now recommend using boiling
water bath method for canning relishes; 10 minutes for pints.)
Note: You can use pimento instead of the red pepper if
you desire.

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