1. Prepare Cucumbers. Wash cucumbers. Cut off ends. If cucumbers are large, cut in half and seed. Do not peel.

2. Chop Cucumbers. Finely chop cucumbers in a food processor or food mill.

3. Soak Cucumbers. Place chopped cucumbers in a large bowl. Sprinkle salt and turmeric over chopped cucumbers. Stir to combine. Pour water over cucumbers. Stir. Cover and chill the mixture for two hours.

4. Rinse Cucumbers. Place cucumbers in a fine mesh strainer. Drain. Rinse cucumbers with cold water. This removes the excess salt. Taste the mixture. If it tastes too salty, rinse again.

5. Mix and Cook Relish. Peel and finely chop onion. Place chopped cucumbers in a medium pot. Add onions, sugar, dill seeds, and vinegar. Stir.

   Bring mixture to a boil. Reduce heat and simmer for 10 minutes.

6. Fill Jars. Ladle relish into hot jars. Leave ½-inch headspace. Using a chopstick or canning tool, remove air bubbles, Wipe rim of jars and place canning lid on jar. Screw on the canning ring; fingertip tight. Place jars into boiling water. When water returns to a boil, process jars for 15 minutes.

7. Cool Jars. Remove jars from the canner. Allow to sit for 24 hours. Wipe jars. Check lids for seal. Label and store for up to one year.

Basic Waterbath Canning Steps, Explained

1. Prepare Jars. Wash jars and inspect for any cracks. Place a rack or silicone liner in the bottom of a large pot. Place empty jars in the pot. Fill with water. (Water should cover the empty jars by 1-inch.)

2. Heat Water. Bring the water to a simmer. Heat jars for 10 minutes. This prevents the jars from cracking when you ladle hot relish into them.

3. Fill Jars. When relish is ready, lift hot jars from the canning pot. Fill as directed.

4. Heat Jars. Return jars to pot. Check that there is one to two inches of water covering the jars.

5. Process Jars. Cover pot. Increase heat and bring water to a boil. When the water reaches a boil, start your timer. Process (boil) the jars for 15 minutes. Maintain a rolling boil for the entire 15 minutes.

6. Cool Jars. After 15 minutes. Turn off heat. Remove lid from pot. Allow the jars to sit in the pot for 5 minutes. Then lift jars out of the canner and place on a dry towel. Do not remove band (ring) from jar.

   As the jars cool, the lids might make a pinging sound.

7. Check Jars. After 24 hours, remove the band, wipe the jars, and check the seal. If a jar has not sealed, place it into the refrigerator and enjoy within a few days. Sealed jars may be placed on a shelf. (The best storage is between 50 and 70 degrees F.