Step 1

Halve 3 cucumbers lengthwise and use a teaspoon to scoop out and discard seeds. Grate the cucumbers on the large holes of a box grater into a colander (about 4 1/2 cups). Sprinkle with 1 teaspoon kosher salt and toss to combine. Set the colander over a large bowl or place in the sink. Let sit 30 minutes to the excess liquid drains from the cucumbers. Meanwhile, finely chop 1/2 medium white onion until you have 1 cup. Pick the fronds from 3 large dill sprigs and finely chop until you have 1 teaspoon.

Step 2

Place the dill, 1 cup apple cider vinegar, 6 tablespoons granulated sugar, 2 teaspoons cornstarch, 1/4 teaspoon ground turmeric, 1/2 teaspoon mustard seeds, 1/2 teaspoon of the salt, and 1/4 teaspoon red pepper flakes in a medium saucepan and whisk until combined. Add the onion.

Step 3

Transfer the cucumbers onto a clean kitchen towel. Gather up the sides and squeeze over a sink to remove as much excess moisture from the cucumbers as possible.

Step 4

Add the cucumbers to the saucepan and bring to a boil over medium-high heat. Boil until the cucumbers and onions have softened but still have a slight crispness, and the liquid is reduced and thickened, 4 to 6 minutes. Remove the saucepan from the heat and let cool to room temperature. Refrigerate until ready to eat or jar the pickles, see below.

Step 5

If you are jarring the pickles: Bring a large pot of water to a boil and sterilize canning jars and the lids.

Step 6

Fill the sterilized jars with the relish and gently tap on the counter a few times to remove any air bubbles. Seal jars with the lids and screw the bands on finger tight.

Step 7

Place the jars in the pot of boiling water. Let the water return to a boil, then boil for 5 minutes. Carefully remove the jars from the water and let them cool to room temperature.