Wash the cucumbers and peel if desired (I peeled about half of each one– I didn’t mind leaving some of the peel on for color/texture, I just didn’t want the peels to be overwhelming.)
Finely chop the cucumbers– I used the blade of my food processor, but I was careful to not overprocess and end up with cucumber puree.
Put the chopped cucumbers in a large bowl and mix in the salt and turmeric. Pour water over the cucumbers until they are completely covered and let them soak for 2-3 hours.
After the soaking period is complete, drain the cucumbers and rinse them under cool water. I used a fine-mesh sieve for this.
Placed the drain cucumbers in a stockpot and add in the chopped onions, sugar, dill, mustard seed, bay leaves, and white vinegar.
Bring this mixture to a boil, then reduce the heat and simmer for 10 minutes.
At this point, I like to taste the relish to check the flavor balance and adjust accordingly. Add more sugar if you feel the vinegar is too strong.
Remove the bay leaves.
Ladle the relish into hot pint jars with 1/4″ headspace. Affix lids and rims, then process pints in a hot water bath canner for 15 minutes. (Altitude Note: Add an additional one minute of processing time for every 1000 feet you’re above sea level.)