Rinse the cucumbers under running water to remove dust and soil. Run your fingers along the fruit to remove the spines. Cut 1/4-inch slices off the ends, and dice into pieces. Measure 8 cups and place in a large bowl.

Wash the peppers and remove the stems, seeds, and membrane. Dice into pieces. Measure 2 cups of each of the green and red peppers and add to the large bowl.

Peel the onion and dice into pieces. Measure 1 cup and add to the large bowl.

Stir to combine the vegetables in the large bowl.

Sprinkle the turmeric and pickling salt over the vegetables. Cover with 2 quarts of ice water. Stir well to combine, place in the refrigerator, and let it sit for 3-4 hours.

After 3-4 hours, drain the vegetables, and cover with 2 quarts of ice water. Let this sit for 1 hour, and then drain thoroughly.

Add the cinnamon, mustard seed, allspice, and cloves to a spice bag, or coffee filter and tie off.

In a large saucepan, combine the apple cider vinegar, brown sugar, and the pickling spice bag. Bring the mixture to a boil and stir to dissolve the sugar. Remove the pan from the heat. Discard the spice bag.

Drain the vegetables in a large colander. Add the drained vegetables to the pickling brine saucepan. Mix to combine. Cover and let sit in the refrigerator 12 to 18 hours.

When you are ready to can the relish, wash your jars and lids in warm, soapy water and rinse thoroughly. Check the rims for nicks and cracks.

Place the jar rack into water bath canner, set jars in the canner, and fill the jars and canner with enough water to cover jars. Bring the canner to a boil over high heat, and then boil jars for 10 minutes to sterilize.

Warm your lids in a small pot of water over low heat. Keep jars and lids warm.

Place the relish saucepot on the stove and bring to a boil over medium-high heat. Reduce the heat to a simmer and heat until the vegetables are evenly hot. Stir frequently to prevent sticking.

Spread a kitchen towel on the counter. Use your jar lifter to remove the warm jars from canner. Drain and line up the jars on the towel.

Use your canning funnel and ladle to fill the jars with the relish leaving 1/2-inch headspace.

Run the bubble popper through the jars to release air bubbles and wipe the rims.

Use the magnetic lid lifter to lift lids out of the warm water, center lid on the jar, and screw on band until it is fingertip tight.

Use the jar lifter to place the jars back into water bath canner leaving space in between them. Once jars are all in canner, adjust the water level so it is 1-inch over the tops of the jars. If adding water, use the hot water from your small pot.

Cover the canning pot and bring it to a rolling boil over medium-high heat. Once the pot boils, process half-pints and pints for 10 minutes at attitude of 1,000 feet or less. (Adjustments must be made for altitudes greater than 1,000 ft.)

When processing time is complete, turn off heat and allow the canner to cool down for 5-minutes.

Spread a kitchen towel on the counter. Use a jar lifter to lift jars carefully from canner and place on the towel. Allow the jars to cool in place for 12 hours. You should hear the satisfactory "ping" of the jar lids sealing as the jars cool.

After 12 hours, check to be sure jar 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. Refrigerate the jar and use up within a week.

Remove the screw on bands and rinse the jars. Label, date, and store in a cool, dark location. Allow 4-5 weeks for the relish to develop flavor. Use home canned jars within a year. Makes about 12 half-pints, or 6 pint sized jars of cucumber relish.