Dill Pickle Relish

Here's one I want to try.....
DILL PICKLE RELISH
14 cups chopped pickling cucumbers (about 5 pounds pickling cucumbers as purchased)
2 cups chopped red bell pepper
5½ cups cider vinegar (5%)
3 teaspoons dill seed
6 cloves garlic, minced
5 tablespoons pickling or canning salt
Combine chopped cucumbers and bell peppers and set aside.
In a large stockpot, stir together the cider vinegar, dill seed, minced garlic and pickling salt, until the salt dissolves. Add chopped vegetables and bring to a boil. Reduce heat and simmer 10 minutes.
Fill hot relish into clean, hot pint jars leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Make sure liquid covers the top of the food pieces. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.  Makes 7 pints.
Process in a boiling water canner for 20 minutes. Let cool, undisturbed, 12 to 24 hours and check for seals.