Uncle Greg's Million Dollar Relish

This is my uncle's version that he uses, just slightly different from the other Million Dollar Relish recipe posted, but I've tasted this one and I love it so I didn't want to fix what wasn't broke. It is the only thing I want on my hamburgers....YUM! Prep time includes 8 hours standing over night and cook time does NOT include the optional water bath time of 10 min per set. (It would only take 30 min to water bath the batch)

• Ready In: 10 hrs 30 mins
• Yields: 12 500ml bottles

Ingredients

• 12  cucumbers, peeled and seeded (I leave the peel on a few of the tender ones)
• 10  onions
• 2  sweet red peppers
• 3  green bell peppers
• 1⁄2 cup pickling salt
• 1⁄2 gallon boiling water
• 3  cups cider vinegar
• 4  cups granulated sugar
• 1  tablespoon turmeric
• 2  tablespoons mustard seeds
• 1  tablespoon celery seed
• 3  tablespoons cornstarch
• 2  cups granulated sugar
• 2  cups cider vinegar

Directions

1. Grind and drain the vegetables. Put them in a large bowl.
2. Add 1/2 cup of pickling salt to the 1/2 gallon of boiling water and pour the whole mixture over the vegetables. Let stand covered on the counter over night.
3. Sterilize your bottles, lids and utensils.
4. In a large pot mix the 4 cups of sugar, turmeric, mustard seed and celery seed with a whisk until well mixed, then add the 3 cups of cider vinegar. Add the drained vegetables and bring to a boil.
5. In a separate bowl, sift the cornstarch and remaining 2 cups of sugar until well combined. Add the remaining 2 cups of cider vinegar. Whisk until the dry mix is dissolved.
6. Gently add and stir the cornstarch mixture into the vegetable mixture and cook for 20 minutes to thicken.
7. Ladle the hot relish into hot sterilized jars, leaving 1/4 inch headspace and seal. While my family has always said it's not necessary, I hot water bath them for 10 minutes as an added precaution.