Dill Pickle Relish

3 pounds cucumbers
1 whole large sweet yellow onion
1/4 cup pickling salt
3 cups white vinegar
3/4 cup sugar
4 cloves garlic, minced
2 teaspoons dill seed
2 teaspoons mustard seed
2 teaspoons celery seed
1/2 teaspoon tumeric

Finely chop the cucumbers and onions. (I used my food processor.)

Place the chopped vegetables in a large nonreactive bowl and sprinkle with the pickling salt. 

Stir well and allow to stand for 1 hour.

Drain the cucumber mixture in a colander; rinse with cold water and drain well. (You might have to push or "wring" out the extra moisture.)

In a large pan, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed and turmeric to a boil over medium high heat.

Add the drained cucumber and onion mixture and return to a boil, stirring frequently. 

Reduce the heat to medium low and simmer for 10 minutes.

Ladle into sterilized jars, leaving 1/2 inch head space and seal. 

Process for 10 minutes in a water bath.

(If you are unsure of the canning process, there are many informative sites online. I am not a canning authority.)