Dill Relish

18 cups chopped cucumbers
1 cup chopped onion
7 cups chopped cabbage
3/4 cup pickling salt
6 cups white vinegar
6 tablespoons Dill Weed
2 teaspoons celery seed

Place all vegetables into canning bowl and stir thoroughly with pickling salt; cover and chill overnight.  Drain well.  Place dill weed and celery seed with vegetables and vinegar into large heavy canning kettle.  Bring to a boil over medium-high heat, stirring to prevent sticking.  Reduce heat to medium and allow to cook until product is reduced by half, about 30 minutes, stirring occasionally.  Ladle into hot pint jars, leaving 1/2-inch headroom.  Remove any air bubbles with knife.  Seal and process in boiling water bath for 10 minutes.  Remove to cloth-covered surface in cool, draft-free area overnight.  Tighten or remove rings, label, and store in dark, cool place.

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