Chop cucumbers, peppers, onions into bite size pieces and place in a large bowl. I like my chunks to have some size as you can see in the pictures. The important thing is to plan for when you rinse the salt in a couple steps, don't go so small that your colander ruins your day.
Put the 3/4 cup of pickling, canning, salt of your choice on your chopped veggies and toss to coat.
Add enough cold water that your veggies are swimming.
Cover with plastic wrap and let sit for 4 hours. I never time it. I put it together when I have time and return to it when I have time to finish the yummy project.
When you're ready, or 4 hours later like your supposed to.... and if you're an overachiever that used a timer, good for you! I didn't... It's time to rinse! Thoroughly rinse the salt off. Here's where your chopping size verse colander holes will either make or break your day.
In a large pot add vinegar, sugar and the chopped, rinsed vegetables.
Now here comes more choices in your life. Decide if you want to put your seasonings in a cheesecloth bag or just let them recklessly float throughout your brine. I go for reckless and everything goes straight in the pot. Spices! All in! 2 things to note: #1 If you do not love cloves you can go a 1/2 tsp. less but I wouldn't omit them completely they really do add a flavor you probably don't realize you expect from relish. #2 The turmeric is for color.
Bring mixture to a boil and reduce to simmer for 30 minutes.
Once you are done decide what you are going to do with it. Store in the fridge and enjoy all summer, or waterbath and enjoy throughout the winter.
