- 4 cups finely chopped, unwaxed kirby cucumbers, skin left on (1½, to 1¾ pounds)
- 1 cup finely chopped onion (about 1 medium)
- ½ cup finely chopped red bell pepper (about 1 medium)
- ½ cup finely chopped green bell pepper (about 1 medium)
- 1 tablespoon kosher salt
- 2/3 cup distilled white vinegar
- ½ cup firmly packed light brown sugar
- 1 teaspoon ground turmeric
- ½ teaspoon freshly milled black pepper
- 1 cinnamon stick
- One 2-cup canning jar, sterilized
- Under a warm running tap, scrub the cucumbers well with a vegetable brush. Place the cucumbers, onion, and bell peppers in a large colander set over a bowl. Sprinkle 2½ teaspoons of the salt over the vegetables and toss to combine well. Let them stand for 3 hours, then discard any liquid in the bottom of the bowl.
- Transfer the vegetables to a clean dish towel (we prefer towels cut from thin cloth, such as a flour sack). Bundle the vegetables tightly and squeeze them as strongly as one can manage, until no more liquid can be extracted.
- In a small saucepan set over medium heat, stir together the vinegar and sugar until the sugar completely dissolves, 3 to 4 minutes. Stir in the vegetables, turmeric, black pepper, the remaining ½ teaspoon salt, and cinnamon stick; simmer until the liquid has evaporated and the relish is thick, 10 to 12 minutes.
- Fill the jar with the hot relish and seal, if desired , or let cool to room temperature before chilling. Chilled, unprocessed relish will keep in an airtight container for up to 1 month.