The Best Relish I've Ever Had

Grate the cucumbers and onions into a large bowl using the large holes of a box grater. Sprinkle the pickling salt over the top. Cover tightly and allow to rest at room temperature overnight.

Squeeze as much liquid as possible out of the cucumber mixture; set aside. Whisk together the sugar flour turmeric ginger and celery seed. Heat the vinegar and water in a large heavy pot over medium-high heat. Whisk in the sugar mixture until smooth. Stir in the cucumber mixture. Bring to a boil and cook stirring frequently until thickened about 15 minutes.

Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot sterilized jars filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil cover the pot and process pint jars for 10 minutes.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface several inches apart until cool. Once cool press the top of each lid with a finger ensuring that the seal is tight (lid does not move up or down at all). Store in a cool dark area.