Tangy Garlic Dill Pickle Relish

Scrub and trim ends off cucumbers; cut into chunks. Place by batches in food processor, pulse to finely chop; place in a large bowl.

Repeat with onion, combine in bowl with cucumbers. Sprinkle mixture with salt, stirring in well. Let stand for 1 hour, stirring occasionally.

Place mixture in large colander or sieve and drain well. Rinse under cold water; drain again, pressing out any excess moisture.

In large pot, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed, optional to boil. Add cucumber mixture. Bring to boil again, stirring frequently.

Reduce heat and simmer, until thickened, about 30 minutes. Stir often. Add turmeric, optional and mix well.

Pour into prepared 1/2 pint canning jars, leaving 1/2 inch chili. Seal with prepared lids and rings. Process in boiling water bath in canner for 10 minutes.