My sister gave me this recipe years ago. It's a great basic pickle relish, sweet and tangy. Use it wherever you usually use pickle relish - hot dogs, hamburgers, tuna salad and sandwiches, deviled eggs, etc.
4 c. ground unpeeled cucumbers
1 c. finely chopped green pepper
1/2 c. finely chopped sweet red pepper
3 c. finely chopped onion
3 c. finely diced celery
1/4 c. pickling salt
3 1/2 c. sugar
2 c. vinegar (5% acidity)
1 T. celery seed
1 T. mustard seed
Combine all vegetables in large bowl. Sprinkle with salt, cover with cold water. Let stand 4 hours. Drain thoroughly, pressing out all excess liquid. Combine sugar, vinegar, and seeds in larg pot. Bring to a boil, stir until sugar is dissolved. Stir in vegetables, simmer 10 minutes. Pack in hot jars, process to seal.
For canning, check out these books and sites:
USDA Guide to Home Canning (PDF download)
Ball (brand of canning jars) site
National Center for Home Food Preservation