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Cut off the cucumber ends and discard. Shred cucumbers and place in a large glass (non-reactive) bowl. Place the onions in a food processor and pulse to finely chop. Add onions to cucumbers and sprinkle with salt. Allow to rest for 1 hour. Drain the cucumber mixture well; rinse with cold water and drain well again.
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Immerse in simmering water until brine is ready. Wash a new, unused lid and ring in warm soapy water. Meanwhile, combine water, vinegar, habanero peppers, garlic, serrano pepper, sugar, salt, peppercorns, pickling spice, and red pepper flakes in a pot; bring to a simmer. Remove from the heat and let the liquid cool to a warm enough temperature.
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Stir or whisk the dry spice ingredients together to make a pickling spice. In a large non-reactive container, place 1/2 of the pickling spice and one bunch of dill sprigs. Add the cucumbers. Combine the pickling salt, vinegar, and water. Bring to a boil in a large stock pot, stirring to dissolve the salt.
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Place lids from hot water on jar top, hold securely in place and screw on bands. Place jars in boiling hot water bath using a jar lifter. Process (by leaving jars fully submerged under water) in water bath for 15 min. Remove and allow to cool and seal for up to 24 hours. Store the pickle-relish-filled jars in a cool, dark place.
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Bring to a boil over medium-high heat. Reduce heat and boil gently stirring occasionally, until slightly thickened, and vegetables are heated through, about 10 minutes. Step 8. When your mixture is ready, lift a jar from the hot water by inserting one side of the tongs into the jar and letting the water drain out.
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Reduce the heat to low and simmer for 10-12 minutes. Combine the cornstarch and turmeric with a few tablespoons of water and add it to the relish, stirring until it begins to thicken. Remove from heat. Pour the relish into sterilized pint-size jars, leaving ยฝ inch space from the rim of the jar.
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Drain vegetables, discard liquid, and return vegetables to pot. Add remaining vinegar, sugar, and spices. Bring to a simmer and cook for 5 minutes. Remove pot from heat. Fill jars, wipe rims, apply lids and rings. Process in a boiling water canner for 10 minutes (starting time when pot returns to a boil).
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To each jar cucumber-packed jar, add 2 dried red pepper pods and 2 whole cloves of garlic. Slide the stem-end of one large or three small heads of dill into each jar. Maintain ยฝ-inch headspace. Use only one dried pepper if you prefer your pickles less spicy. Cover each filled jar with one medium or large grape leaf.
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Place crushed/smashed garlic cloves, dried chili peppers and peppercorns in the jars with the pickles. Add the salt to the jars (1 tablespoon in each jar) then the fresh dill on top. Combine the apple cider vinegar and water in a small bowl or measuring cup and pour to the top of each jar, just covering the top of the ingredients.
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Cook the Relish. Once the excess salt is removed, mix the cucumbers with chopped onion, sugar, dill seed and vinegar. Bring the relish to a boil and then simmer for ten minutes. Heat and Fill the Jars. Ladle the hot relish into clean, hot canning jars. If the jars are cold, they can crack. Prep the Jars.
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Add the chopped cucumber, sugar, and dill seed to the saucepan with the onion/peppers. 1 tbsp sugar, 2 tbsp dill seed. Pour both vinegars over everything, and bring to a boil for 1 minute. 3 cups white vinegar, 1 cup apple cider vinegar. Reduce the heat, and simmer for 10 minutes, stirring occasionally.
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Place cucumber/onion mixture in a non-reactive bowl and sprinkle with salt. Stir well and let sit for an hour. Drain cucumber mixture in colander - rinse with cold water and allow to drain well. In a large saucepan bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed and tumeric to a boil over medium high heat.
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1 tablespoon mustard seeds. 1 tablespoon red pepper flakes (for the spicy version) Combine the cukes, onions, and peppers in a large bowl. Sprinkle with salt and cover with cold water. Place a layer of ice cubes on top to cover surface of relish. Let stand 2 hours up to 12 hours. Drain thoroughly, pressing out excess liquid.
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Next, bring the vinegars, water, and salt to a simmer in a large stock pot. Pour the brine over the cucumbers in the jars, leaving about ยฝ inch headspace. Tap to release air bubbles. Tap the jars on the counter to release any air bubbles between the brine and pickles then top with the lids and screw tight.
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Place the cucumbers in a large bowl and sprinkle with salt and turmeric. Pour the water on top and stir. Allow the mixture to sit, covered, at room temperature for 1-2 hours. Place chopped cucumbers in a cheesecloth-lined bowl and rinse. Lift the cheesecloth and gently squeeze to drain.
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Slit open hot peppers. Make a single slit along the length of your red hot peppers. This will allow the spice to infuse into the pickle brine and the cucumbers. Add herbs and spices to glass jars. Divide the hot peppers, crushed garlic, mustard seeds, and black peppercorns among the pint glass jars.
