Recipe: Sweet Jalapeno Pickle Relish (canning recipe)

I have the current book and no jalapeno relish recipe in there, either. I found this online, and it seems to have enough acid to safely can it.

SWEET JALAPENO PICKLE RELISH

1 1/2 quarts jalapeno, finely chopped
1 quart cucumber, finely chopped
2 large onions, finely chopped
1/4 cup plus 2 tbsp salt (use canning salt)
5 1/4 cups sugar
3 cups cider vinegar 5% acidity
4 teaspoons pickling spice

Combine jalapenos, cucumbers, onion, and the 1/4 cup plus 2 tablespoons of salt in a large glass or ceramic bowl; cover with cold water and let stand for 2 hours.

Drain thoroughly, pressing on the vegetable to remove excess liquid.

Combine the sugar and vinegar in a large pot; tie the pickling spices in cheesecloth and add to the liquid. Bring to a boil and simmer for 15 minutes.

Add the vegetables and simmer for 10 minutes. Remove spice bag.

Pack into hot jars and process for 10 minutes in a boiling water bath.