Prepare Your Canning Supplies: Gather your canning jars, lids, and a boiling-water canner. Ensure all jars are clean and sanitized.

Chop Cucumbers: Wash cucumbers and chop finely using a food processor. Sprinkle with salt and turmeric.

Soak the Cucumbers: Pour water over the cucumbers in the bowl; mix well and let stand for 2 hours.

Prepare the Onions: Peel and chop yellow onions.

Rinse and Drain: After soaking, drain and rinse cucumbers thoroughly.

Mix Ingredients in a Saucepot: Combine ingredients in a saucepot and stir well.

Cook the Mixture: Bring to a boil, reduce heat and simmer for 10 minutes.

Jar the Relish: Ladle hot relish into jars, leaving ¼ inch of headspace.

Process the Jars: Place jars in the canner, ensuring they are covered with water and process for 15 minutes.

Store Your Relish: After cooling, check seals and store jars in a cool, dark place.