With all the heat we have had this summer, the cucumbers have had a banner year. I made relish with some of them and I am very pleased with the result. It has a good, vinegary tang, but the flavour of the cucumber comes through very well.
4 lbs. pickling cucumbers
1/4 cup kosher salt
3 cups vinegar
1 1/2 cups sugar
2 Tbsp. yellow mustard seeds
2 Tbsp. celery seeds
1/2 tsp. turmeric
Scoop the seeds out of any oversized cucumbers, and leave the small ones as they are. I grated them with the grating wheel on my food processor and was very happy with the size of the pieces, but a box grater does the same thing. Grate the onion as well. Put the grated vegetables into a bowl and sprinkle the 1/4 cup of salt over them, mix it and let it sit for half an hour.
Set the water to boil in the canner.
Meanwhile, in a separate pot, combine the rest of the ingredients and bring to a boil.
Squeeze out the excess water on the cucumbers and onions and add them to the hot, seasoned liquid. Simmer for 10 minutes.
Put into jars and process for 10 minutes in the canner.