Zesty Cucumber Relish

Combine the cucumbers and onions in a colander placed over a bowl; allow them to drain for several hours or overnight, depending on your preference.

Mix together the vinegar, sugar, water, flour, turmeric, ginger, and black pepper in a large saucepan; bring the mixture to a boil. Continue cooking, stirring occasionally, until it thickens and reaches your desired consistency, approximately 5 minutes. Add the cucumbers and onions to the saucepan; cook for an additional 10 minutes.

Sterilize your jars and lids by submerging them in boiling water for at least 5 minutes. Fill the hot, sterilized jars with the relish mixture, leaving about 1/4 inch of space at the top. Use a knife or thin spatula to remove any air bubbles that may have formed during filling. Wipe the rims of the jars with a damp paper towel to ensure they are clean and free of any food residue. Secure the lids onto the jars, tightening them firmly.

Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil, then carefully lower the jars into the pot using a holder or lifting device. Leave about 2 inches of space between each jar to allow for expansion during the canning process. If necessary, add more boiling water to bring the level up to at least 1 inch above the tops of the jars. Continue boiling, cover the pot, and process for approximately 15 minutes.

Once the canning process is complete, carefully remove the jars from the stockpot and place them on a cloth-covered or wooden surface, allowing them to cool completely. As they cool, press the top of each lid with your finger to ensure a tight seal; the lid should not move up or down. Finally, store the sealed jars in a cool, dark area to preserve your delicious homemade relish.