CARROT PICKLE RELISH: (use your largest size grinder fitting)
6 cups of ground up, fresh from the garden, washed and ends removed, medium (not large-you don't want big seeds in your relish-gross) cucumbers.
3 cups of peeled fresh carrots ground
3 cups of yellow onions, ground
3 green peppers, washed, seeds and membranes removed, ground
Mix all veggies together in a large bowl, sprinkle top with canning salt. Let stand 2 hours (covered with plastic wrap, then drain thoroughly. (I used a colander and push on it to get all the water out in smaller batches.
Boil together until dissolved for 5 minutes:
4 cups sugar
4 cups white vinegar
1 teaspoon mustard seed
1 teaspoon celery seed
1 teaspoon turmeric
Add drained cucumber mixture and cook 1/2 hour on low simmer. seal in hot jars (I put washed and rinsed 1/2 pint jars in a canner of hot water and pull them out as I fill them so they are really hot, then apply a warm lid and ring and twist tightly, put on a flat bath towel and don't disturb them until they have sealed. (the lid should have sucked in and made a popping sound..can take a little while).