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Combine vinegar, sugar, mustard seeds, turmeric, chile flakes and salt in a large saucepan and bring to a boil over high heat. Add cucumbers, bell pepper and onion, and return to a boil. Remove from the heat and allow to cool. Transfer to jars and refrigerate at least 2 hours to let flavors blend. Relish will keep refrigerated 1 to 2 weeks.