1. Give the cucumbers a rinse pat them dry and cut the tip off of each end. Cut the cucumbers into quarters and thinly slice the quarters.

2. Place the sliced cucumbers into a large nonreactive bowl such as glass. Sprinkle on the salt and mustard seeds then give the cucumbers a toss, evenly distributing the salt and seeds. Cover the top with plastic wrap and set aside for 1 hour stirring occasionally.

3. Once the hour has passed pour the softened cucumber mixture into a strainer and rinse with warm water to remove the salt. Salting the cucumbers allows them to take on the flavours of the relish. Be sure to let them rest for a minute allowing any excess water to run off.

4. In a stainless steel pot combine the vinegar, Redpath® Granulated Sugar, garlic and diced red onion. Over medium heat bring the mixture to a simmer and stir until the sugar is dissolved.

5. Once the sugar is dissolved and the onions have softened (approximately 2 minutes) add in the cucumber, stir and reduce the heat to bring the mixture to a simmer.

6. Continue simmering for approximately 30 minutes stirring occasionally and allowing the liquid to reduce until thickened. During this time the cucumbers will take on a darker green colour.

7. Once the mixture is thickened with very little visible liquid remove it from the heat and transfer the relish to a clean glass jar for storage. Cover and store it in the fridge for up to 2 weeks.