Scrub the cucumbers well under clean running water and rinse well. Trim off the stem and blossom end. Finely chop using a food processor, food grinder, or knife. Transfer the chopped cucumbers to a large prep bowl.

Sprinkle pickling salt and turmeric over the cucumbers, cover with cold ice water, mix to combine, and let stand at room temperature (70 to 75˚F) for at least 2 hours.

Wash the jars, lids, screw bands, and canning tools in hot soapy water and rinse well.

Place the water bath canner on the stove, add the jar rack, place jars upright on the rack, and add water to cover. Bring the canner to a simmer (180˚F) for at least 10 minutes, and keep warm.

After soaking, drain the cucumbers in a large colander, discarding the liquid. Rinse well with cold water and drain thoroughly again. Press the cucumbers firmly with your hands to squeeze out excess liquid.

Add the drained cucumbers, onions, sugar, dill seeds, and vinegar to a large saucepan and bring it to a boil over medium-high heat. Reduce the heat to a simmer, and simmer while stirring occasionally until heated through, about 10 minutes. Keep warm as you fill your jars.

Spread a towel on the counter. Use the jar lifter to remove a warm jar from the canner. Drain the water back into the canner and place it on the towel. Keep the remaining jars in the canner so they stay warm.

Use the canning funnel and ladle to fill the jar with hot relish, leaving a 1/2-inch headspace. Run the bubble popper through the jar to release air bubbles. Adjust the headspace again if needed to maintain 1/2-inch.

Wipe the rim with a damp paper towel. Center a lid on the jar, and screw on the band until it is fingertip tight. Use the jar lifter to place the jar back into the canner, and repeat with the remaining jars.

Once the filled jars are all in the canner, adjust the water level to two inches above the jar tops.

Cover the canner and bring it to a rolling boil over medium-high heat. Once it boils, set a timer and process both pints and half-pints in a boiling water bath canner for 15 minutes at altitudes of less than 1,000 ft. Adjust processing time for your altitude if necessary. (See notes)

When the processing time is complete, turn off the heat, remove the cover by tilting the lid away from you so that steam does not burn your face, and allow the canner to cool down and settle for 5 minutes.

Spread a dry kitchen towel on the counter. Use a jar lifter to remove the jars one at a time from the canner. Keep the jars upright and place them on the towel. Do not tighten ring bands or test the seals yet. Let the jars sit undisturbed for 12 to 24 hours to cool.

After the jars have cooled for at least 12 hours, check to be sure the lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Place the jar in the refrigerator, and use within a month.

Remove the ring bands, wash, label, date the jars, and store in a cool, dark place between 50 to 70˚F for 12 to 18 months. Once the jar is open, refrigerate and use it within a month. Yields about 7 pints or 14 half pints.