Southern-Style Relish

Slice the cucumbers into rounds or use a mandoline to cut them uniformly.

Halve the bell peppers, remove the seeds, then cut them lengthwise into strips and across into bite-sized batons.

Blanch the tomatoes, peel the skins off, and dice them.

Press the garlic through a garlic crusher.

Prepare clean jars, lids, and a pot of water for sterilizing the jars.

Place the peppers, tomatoes, salt, and sugar into a large cauldron or heavy-bottomed pot, bring to a boil, and simmer for about 20 minutes, stirring occasionally.

Next, add the cucumbers, bring everything back up to a boil, and cook for 5 minutes.

The water for sterilizing the jars should already be boiling by now.

After that, add the oil and crushed garlic, and boil gently for another 1-2 minutes.

Reduce the heat to the lowest setting.

I dip each jar and lid into the boiling water, let them sanitize for a moment, take them out, and immediately swap in another while spooning the hot relish directly into the freshly sterilized jar.

Pour 1 tsp of vinegar right on top (for a 700g / 24 oz jar) and seal tightly with the lid.