Day 1

Wash cucumbers, cut ends off, and slice into large chunks. Wash hot peppers, cut off tops, clean out seeds and cut them into quarters (use rubber gloves). Skin onions and cut into quarters. Wash green peppers, remove core and seeds, and cut into large chunks.

Grind all vegetables in a food processor so the vegetables are very small pieces. (do not over process them). Place in a large stock pot (a minimum 10 qrt pot is recommended)

Sprinkle with salt, cover, and let stand overnight in a cool area.

Day 2

Drain as much fluid as possible from the cucumber mixture.

     Raw mixture with juices

Combine the sauce ingredients and add it to the pot.

     Sauce

Bring mixture to a boil over medium heat. In the meantime, make the paste. When the mixture has come to a boil, add the paste to the surface of the mixture while stirring constantly. (the paste may lump when added-see notes below).

Boil the cucumber mixture for 10 minutes. Remove from heat. While still hot, place in sterilized jars, leaving a ¼" head space. Cover with sterilized lids.

Let sit for 24 hours to allow the jars to seal. If a jar of relish does not seal, refrigerate the relish.