Start by washing your cucumbers and removing the small black pokey parts. Chop both ends of the cucumbers.

Dice each cucumber into very small pieces or pulse very gently in your food processor until you have your desired consistancy.

Place the cucumbers in a large bowl along with the salt and the tumeric. Add cold water to the bowl until the cucumbers are covered. Cover the bowl and let it sit for 2 hours.

Chop the onion and dill weed and add to a large stockpot. Drain the cucumbers and rinse, then add them into the stockpot as well. Add in the vinegar.

Warm the mixture through on the stovetop until it's simmering. Let it simmer for 10 minutes before filling your jars.

Fill clean jars with the mixture, leaving 1/2 inch of headspace. Wipe the rims and then secure the lids.

Place all of the jars in a hot water bath canner and process for 15 minutes + 1 minute per 1000 feet in elevation.

Leave the jars in the canner for 5 minutes after turning it off. Remove the jars, place them on a towel, and let them sit undisturbed until all are sealed and cooled.

Mark with the contents and date and place in the pantry to enjoy!