SAVOUR THE FRESHNESS

Indulge in summer all year long

3 cups (750 mL) finely chopped seeded English cucumber

2 cups (500 mL) finely chopped celery

2 cups (500 mL) finely chopped onions

1 cup (250 mL) finely chopped green bell pepper 1 cup (250 mL) finely chopped red bell pepper 2 cups (500 mL) pure white vinegar

2 cups (500 mL) granulated sugar

1 tbsp (15 mL) celery seed

1 tbsp (15 mL) mustard seed Salt

1. Combine cucumber, celery, onions, green pepper and red pepper in a large bowl.

2. Working in batches, place vegetable mixture in a potato ricer and squeeze firmly until all excess moisture is removed; set vegetable mixture aside.

3. Combine vinegar, sugar, celery seed and mustard seed in a non-reactive Dutch oven. Bring to a boil over medium heat, stirring to dissolve sugar. Add vegetable mixture and return to a boil.

4. Reduce heat and simmer, uncovered, stirring occasionally, until most of liquid is evaporated and vegetables are softened, about 12-15 minutes. Remove from heat and season to taste with salt.

5. Cool relish quickly by placing Dutch oven in a sink of ice water and stirring relish frequently to allow steam to escape. Do not allow ice water to enter Dutch oven.

6. Spoon cooled relish into freezer containers and freeze for up to 4 months.

7. Thaw relish in refrigerator. Thawed relish may be refrigerated for up to 1 week. Makes about 6 cups (1.5 L).