I made relish and it turned out really good - here's how I did it.
First, I chopped up 8 cups of cucumbers, 2 cups green bell peppers, 2 cups ripe bell peppers (I used red, yellow and orange) and 1 cup onions.
Sprinkle 1 tablespoon tumeric over the cut up veggies.
Disolve 1/2 cup salt (make sure you use canning salt and not table salt) in 2 quarts cold water.
Pour salt water over veggies and let stand 3 to 4 hours.
Then drain; cover veggies with fresh cold water and let stand one hour.
Dissolve 1 1/2 cups brown sugar in 1 quart vinegar. In a cheesecloth bag combine 2 sticks cinnamon, 1 tablespoon mustard seed, 2 teaspoons whole allspice and 2 teaspoons whole cloves. Add spices to sugar vinegar mixture and bring to a boil.
Thoroughly drain veggies.
Pour vinegar mixture over veggies and let stand in a cool place (covered) for 12 to 18 hours.
Bring mixture to a boil. Reduce heat and simmer until jars are ready.
Sterilize pint jars in boiling water.
Sterilize lids in hot water.
Fill jars using a ladle and canning funnel. Leave 1/2 headspace.
Run a knife around the inside of the jars to get rid of air bubbles that may be trapped. If you don't release the air bubbles, they could keep your jars from sealing.
Wipe off the rims with a clean cloth (I use a disposable paper towel).
Place jar lids and rims on jars.
Put jars in boiling water bath using canning tongs. Make sure the water covers the jars.
Process for 10 minutes
Remove jars from boiling water bath and cool. When cool, check that the jars are all sealed. Store any unsealed ones in the fridge.