I needed a little extra therapy to put me over the top and I got it ...dicing and chopping and listening to the Big Chill soundtrack.
Sweet Pickle Relish via Canning and Preserving with Ashley English
Yield: 6 half-pints
4 medium cucumbers, peeled, seeded and diced
2-1/2 c. sweet onion, diced
1 c. green pepper, diced
1 c. sweet red pepper, diced
1/4 c. pickling or kosher salt
3 c. granulated sugar
2-1/2 c. cider vinegar
1-1/2 T. yellow mustard seed
1-1/2 T. celery seed
1 t. turmeric
Combine the cucumbers, sweet onion, green and red pappers, and salt in a large blow. Toss to combine, cover with a kitchen towel, and let stand in a cool area overnight or for at least four hours.
Drain and rinse the vegetables in a colander. Rinse several times, pressing the vegetables with the back of a wooden spoon to remove all liquid and salty residue. Set aside.
Sterilize 6 half-pint jars, lids, and screw rings.
In a medium stainless-steel saucepan, combine the sugar, vinegar, mustard seed, celery seed, and turmeric. Add the vegetables, and bring the mixture to a boil. Reduce heat to low and simmer for 15 minutes.
Pack relish into the jars leaving 1/2" headspace. Use a non-metallic spatula to remove any trapped air bubbles, and wipe the rims clean with a damp cloth. Place the lids and screw bands, tightening only until fingertip-tight.
Water bath process for 10 minutes.
While I was at it I made this lovely fig and balsamic jam that I can't wait to eat with some brie or chevre and crackers. Yum!!