Pickle Relish - recipe #2

I made two different recipes for pickle relish this year.  This was the 2nd recipe I tried - it is very sweet, tangy and yummy.  I canner for the hot water bath started when I drained the vegetables.  It takes a while to get all of that water hot and boiling!

4 cups chopped cucumber
2 cups chopped onions
1 cup chopped green bell pepper

1 cup chopped red bell pepper

1/4 cup Kosher salt

3 1/2 cups sugar
2 cups cider vinegar
1 T Celery Seeds
1 T Mustard Seeds

1) Mix vegetables and kosher salt together in large bowl, pan or crock.  Cover and let sit for 3 hours
2) After three hours, rinse and drain vegetables well.  I allowed them to sit for 45 minutes
3)  In a large pan mix the sugar, vinegar, celery seeds and mustard seeds together, bring to a boil
4)  Once the liquids have  begun a full boil, add the rinsed and well drained vegetables
5)  Bring back to a boil, turn heat down and allow to simmer 10 minutes

Carefully ladle relish into hot sterilized jars, add lids and rings and process in a hot water bath for 10-15 minutes.