Cucumber Relish

INSTRUCTIONS

• 1
  In a large bowl, mix finely diced cucumbers, onion, bell pepper, and salt. Mix well. If it seems like there is a lot of salt, don't worry: most of it will be drained off later. The salt is used to draw water out of the vegetables, which results in a better texture and taste of the finished relish.
• 2
  Cover the bowl and let it sit for 24 hours in the refrigerator.
• 3
  After resting, transfer the vegetables to a fine sieve or colander and let them drain for a few minutes. Rinse them well with cold water and let them drain again. Squeeze out even more liquid by pressing firmly with clean hands.
• 4
  In a medium-sized pot, whisk the cornstarch with chilled vinegar or vinegar at room temperature. Stir in sugar, mustard seeds, ground mustard, turmeric, nutmeg, and pepper. Bring to a boil over medium heat, stirring often to help dissolve the sugar and prevent lumps.
• 5
  Once the liquid starts to boil and becomes clearer, add the vegetables. Cook for 10 minutes, stirring occasionally.
• 6
  Finally, fill the relish into clean canning jars, leaving some headspace. Screw on the lids. If canning, process in a boiling water bath for 10 minutes. Serve as needed.