Sweet and Spicy: Cucumber Relish

4 medium-large cucumbers, peeled, seeded, diced

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When you have a bumper crop of cucumbers, make relish. Crunchy, sweet and spicy, this relish gets its golden glow from mustard seed and ground turmeric.

2 large sweet green peppers, seeded, ribs removed, diced

1 large sweet red pepper, seeded, ribs removed, diced

1 medium onion, diced

1 tablespoon ground turmeric

1/4 cup canning and pickling salt

2 cups cider vinegar

1 cup granulated sugar

1 cup brown sugar

1 tablespoon pickling spice

1 teaspoon mustard seed

1 teaspoon whole celery seed

Combine cucumbers, peppers and onion in a large bowl and toss with turmeric. Dissolve salt in 2 cups water and pour over vegetables.

Refrigerate for several hours, or preferably overnight, then drain. Place vegetables in a medium saucepot and cover with cold water; allow to sit for one hour, then drain. (If vegetables taste too salty, rinse briefly and drain again.) Tie pickling spice, mustard seed, and celery seed into a piece of cheesecloth; set aside. In the same saucepot used to soak vegetables, bring vinegar to a boil, add sugars and reduce heat.

Add cheesecloth-spice bag, then vegetables and simmer for 25 minutes. Spoon vegetables into sterilized jars and allow to cool before covering jars. Keep refrigerated for up to 2 weeks.

Makes about 1-1/2 quarts.