Combine cucumbers, peppers and onions in a large bowl and sprinkle with turmeric. Dissolve salt in 2 quarts of water and pour over the vegetables and let stand for 4 hours.

Drain and then cover the vegetables with 2 quarts of water and let vegetables stand for 1 hour.

Drain. Combine brown sugar and vinegar in a small pot on the stove. Tie spices in a spice bag {or a bit of cheesecloth or muslin} and add to the sugar and vinegar mixture. Bring to a boil and then pour over drained vegetables and let stand overnight for 12 – 18 hours.

Fill a boiling-water canner  about 2/3 rds full with water and bring it to a boil.

In a large pot, bring vegetable mixture to a boil, reduce heat and simmer until the vegetables are heated throughout.

Remove from heat and pack hot cucumber relish into hot prepared jars, filling to within 1/4 inch of tops.

Wipe the jar rims and threads clean if need be and remove any air bubbles.

Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner and then lower the rack into canner. Make sure the water is covering the jars by about  2 inches. Place the lid on the pot and bring the water to gentle boil.

Process relish 10 minutes. One recipe makes {6} 16 oz jars

Remove jars and place on a towel to cool. After 24 hours check the seals. If the lid springs back, our jam is not sealed and refrigeration is necessary.