DILL RELISH

8lbs pickling cucumbers (I used field cucumbers…they recommend pickling cucumbers because the seeds are tiny and the skins are not as waxy and tough but you’ve got to use what you got)
1/2 cup pickling or canning salt
2 tsp ground turmeric
4 cups water
2 1/2 cups finely chopped onions
1/3 cup granulated sugar
2 tbsp dill seed
4 cups white wine vinegar

In  a food processor fitted with a metal blade or a food grinder, working in batches, finely chop cucumbers, transferring batches to a glass or stainless steel bowl as they are completed.  Sprinkle with pickling salt and turmeric.  Add water, cover and let stand in a cool place (70F-75F/21C-23C) for 2 hours. Transfer to a colander placed over a sink and drain thoroughly. Rinse with cool water and drain thoroughly again.  Using your hands, squeeze out excess liquid.
Meanwhile, prepare canner, jars and lids
In a large stainless steel saucepan, combine drained cucumbers, onions, sugar, dill seeds and vinegar.  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.
Ladle hot relish into hot jars, leaving 1/2″ headspace.  Remove air bubbles and adjust headspace, if necessary, by adding hot relish. Wipe rim. Center lid on jar.  Screw band down until resistance is met, then increase to fingertip-tight.
Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process for 15 minutes.  Remove canner lid.  Wait 5 minutes, then remove jars, cool, label and store.
Put up Total:

5 x 500mL (3 wide mouth jars and 2 regular mason jars)
1 x 250mL wide mouth mason jar
NOTE:  This is the second time that I have made this relish and the yield has always been at least 750mL less than what Bernardin states.  I am not sure if this is because I squeeze more liquid/water out of the cucumbers than I should; however, I am very happy with the consistency.