Wash and rinse canning jars; keep hot until ready to fill. Prepare lids and rings according to manufacturer’s directions.

Rinse cucumbers until clean. Slice and discard a thin piece from both the stem and blossom ends of cucumbers. Working in batches, cut cucumbers into approximately 1-inch pieces, then pulse in a food processor (or chop by hand) until they are in ¼-inch or slightly smaller pieces. Stop when you have 7 cups of chopped cucumber.

Rinse peppers until clean. Remove the stem, seeds and white membranes from the peppers. Cut into approximately 1-inch pieces then pulse in a food processor (or cut by hand) until they are in ¼-inch or slightly smaller pieces. Measure 1 cup of chopped red pepper.

In a large saucepan, add the cider vinegar, dill seed, garlic and salt. Heat and stir until salt dissolves. Stir in the chopped peppers and cucumbers, then bring to a boil. Reduce heat and simmer 10 minutes.

Ladle relish into hot pint or half-pint jars leaving ½-inch headspace. Remove air bubbles, adjusting headspace if needed. Liquid should cover the chopped cucumber though a few pieces may float. Wipe jar rims with a damp cloth, then add lid and ring, adjusting to just tight (“finger tip tight”).

At altitudes under 1,000 feet, process in a boiling water canner for 15 minutes. At 1,000 -6000 feet, process for 20 minutes, above that process for 25 minutes. Let cool completely, then check that jars are sealed before storing.