Ingredients:

  • 4 lbs firm cucumbers, peeled and finely diced
  • 1 cup water
  • 1/4 cup canning salt
  • 1 tsp ground turmeric
  • 2 cups white onion, finely diced
  • 2 cups white distilled vinegar (5% acidity)
  • 2 tbsp canning salt
  • 2 tbsp sugar
  • 2 tbsp dill seeds
  • 1/2 tsp celery seed

Instructions:

  1. Combine the diced cucumbers, water, 1/4 cup canning salt, and turmeric in a large non-reactive bowl. Toss thoroughly to ensure every piece is coated.
  2. Allow the mixture to sit for exactly 2 hours at room temperature to draw out excess moisture via osmosis.
  3. Rinse the cucumbers under cold running water in a colander until the salt is gone, then drain well.
  4. In a large stainless steel saucepan, combine the drained cucumbers, diced onions, white distilled vinegar, remaining 2 tbsp salt, sugar, dill seeds, and celery seed.
  5. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes to blend flavors.
  6. Ladle the relish into sterilized pint jars, leaving appropriate headspace, and process in a water bath canner according to safety guidelines.