Ingredients

• Cucumbers: 2.5 pounds pickling cucumbers (peeled, seeds removed, finely diced, about 4 cups)
• Onions: 1 large yellow onion, finely diced
• Bell Peppers: 1 small red bell pepper and 1 small green bell pepper, finely diced (optional, for color and flavor)
• Garlic: 3 cloves garlic, finely minced
• Salt: ¼ cup kosher or pickling salt (do not use iodized table salt)
• White Vinegar: 3 cups white vinegar (5% acidity)
• Sugar: ½ cup granulated sugar (optional, adjust to taste)
• Dill Seeds: 2 teaspoons dill seeds
• Mustard Seeds: 1 tablespoon yellow mustard seeds
• Celery Seeds: 2 teaspoons celery seeds
• Turmeric: ½ teaspoon turmeric (for color)
• Bay Leaves: 2 bay leaves (optional) 

Directions

Step 1: With the shredding disk of your food processor, shred your cucumbers.  Change out disk to the steel blade and chop any left over cucumber and the onion.  In a large nonreactive bowl, add chopped vegetables and pickling salt.  Let stand for 1 hour.

Step 2: Drain the cucumber mixture in a colander; rince with cold water and drain well.

Step 3: In a large pan, bring vinegar, sugar, dill weed, mustard seed and turmeric to a boil over high heat.  

Step 4: Add drained cucumbers and boil for 10-minutes stirring often.

Step 5: Pour into sterilized jars, leaving 1/2 inch head space.  Seal with lids and rings.  Jars should seal.  If not add them to a water canner and cover with water and boil for 8-10 minutes.