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Dill Relish

8 pounds pickling cucumbers
1/2 cup salt
2 teaspoons turmeric
1 quart water
1 pound yellow onions
1/3 cup sugar
2 tablespoons dill seed
1 quart white wine vinegar

Wash cucumbers, drain.
Finely chop cucumbers in a food process or food grinder.
Place chopped cucumbers in a bowl and sprinkle with salt and turmeric.
Pour water over cucumbers; let stand for 2 hours.
Peel and finely chop onions.
Drain cucumbers.
Rinse under cold water and drain.
Combine cucumbers, onion, sugar, dill seed and white wine vinegar in a large sauce pot, bring to a boil. Reduce heat and simmer 10 minutes.
Ladle hot relish into hot jars leaving 1/4 inch headspace. Remove air bubbles. Adjust 2 piece caps.
Process 10 minutes in a boiling water canner.

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