Cut the ends of the cucumber off, slice into 8 sections.
Cut the seeds out of each section, and then cut the sections into 1-2 inch chunks.
In a food processor, pulse the cucumber chunks in batches. No food processor: grate or finely chop the cucumbers.
Put the chopped cucumber in a large bowl, sprinkle it with salt and turmeric, and then pour the water over it. Cover, and let stand at room temperature for 2 hours.
1/2 cup pickling salt, 2 tsp turmeric, 4 cups water
After 2 hours, put the chopped cucumber in a colander, and rinse thoroughly.
Let drain and squeeze the cucumbers to release excess water
In a food processor, dice the onion and pepper (or dice by hand). Add to a heavy-bottomed saucepan.
1.5 cups diced white onion, 1/4 cup red pepper, chopped
Add the chopped cucumber, sugar, and dill seed to the saucepan with the onion/peppers.
1 tbsp sugar, 2 tbsp dill seed
Pour both vinegars over everything, and bring to a boil for 1 minute.
3 cups white vinegar, 1 cup apple cider vinegar
Reduce the heat, and simmer for 10 minutes, stirring occasionally.
Canning Dill Relish
Prepare water bath canner by filling it with water, so that there will be at least 1 inch of water over the tops of the jars.
Wash and clean your jars. Fill with hot water or keep them warm in a clean dishwasher or oven.
Wash your lids and set aside in clean place.
Place a lid on the canner and set it on the stove with the burner set to high.
Ladle the hot relish into your jars. Top with the hot brine (excess liquid from the saucepan). Leave 1/4 inch of headspace (the amount of space between the top of the food in the jar and the top of the jar).
Using a wet clean rag, wipe the rim to make sure there isn't any residue on the jars.
Place a clean lid on the jar and then a ring. Tighten the ring to fingertip tight.
Using canning tongs, add jars to the boiling water, and put the canner lid on. Pro tip: you must have at least 1 inch of water over the tops of the jars for safe canning.
Process pints and half-pints based on the elevation guide below:*0-1,000 ft = 10 minutes*1,001-6,000 ft = 15 minutes*6,000 ft+ = 20 minutes
Remove the canner from heat, and let sit for 5 minutes.
Remove the jars using canning tongs and place them on towels on the counter undisturbed for 12-24 hours.
After everything has cooled, check the seal by pushing down on the middle of the lid. If it doesn't give way, it's sealed. If the lid bows a little bit, put that in the fridge and use it within 3 weeks.
Wait one week after canning before enjoying the relish. It will give the flavors time to meld.
Label the sealed jars, and store in a cool dark place for up to a year.