Article: Place the diced cucumbers, peppers, and onions in a large bowl. Toss the vegetables together with the salt, then cover the entire batch with cold water.  Note that you should not add the minced garlic to this mixture. Set it aside until later. The bowl you use should be made of glass, plastic, or another non-reactive material. The water should be very cold to keep the vegetables as fresh as possible. If desired, you can add 1 cup (250 ml) of ice to the water, as well, to cool the mixture further. Set the mixture aside and let it rest for 4 to 6 hours at room temperature.  Technically, you can move onto the next step after 2 hours if you're in a hurry. You can also allow the vegetables to soak overnight. Longer resting times should help prolong the lifespan of the relish, which is beneficial if you plan on storing it long-term. Check the mixture every hour or so. If the water level decreases significantly, add more cold water. If the water temperature becomes too warm, add more ice. Pour the contents of the bowl through a fine mesh colander, discarding the soaking water. Thoroughly rinse the vegetables with cool, running water.  Agitate the colander carefully while rinsing the vegetables to promote even coverage. Allow the rinse water to completely drain from the vegetables before continuing. Return the vegetable mixture to the bowl and cover it with additional cold water. Allow the mixture to soak for another hour. Pour the contents of the bowl through the colander, discarding the water and keeping the vegetables. You do not need to rinse the mixture this time, but you may need to gently press the vegetables against the sides and bottom of the colander to squeeze out as much excess moisture as possible.
What is a summary of what this article is about?
Toss the vegetables with salt and water. Let the mixture rest. Drain and rinse the vegetables. Soak in fresh water. Drain the vegetables again.