3 tablespoons pickling salt or coarse Kosher salt (do not use regular salt, as the additives will change the color of the relish)
Ice cubes or ice chips
2/3 cup white distilled vinegar
1/2 cup apple cider vinegar
1 cup evaporated cane juice, coconut sugar, or honey
2 teaspoons mustard seeds
1/3 teaspoon celery seeds
1 inch cinnamon stick
1 pinch ground allspice
1 pinch ground cloves
1/4 teaspoon turmeric
Coarsely chop the cucumbers and onion in a food processor or food grinder and place in a large bowl. Sprinkle in the pickling salt and stir so that the salt is well distributed. Place a tea towel directly on the surface of the cucumber and onions, then cover the towel with ice and let sit for 2-3 hours. Discard the ice and rinse the cucumber and onion mixture thoroughly.
In a large saucepan, bring the vinegar, sugar, and spices to a boil. Reduce heat and simmer for 5-10 minutes until the mixture has reduced slightly, then stir in the cucumber-onion mixture. Stir well, spoon into jars, and let cool. The relish can be served immediately, but it achieves the best flavor after 2-3 days. Store in the refrigerator for 1-2 months.
Recipe by Keeper of the Home at https://keeperofthehome.org/homemade-condiments-for-fantastic-summer-barbecues/