1. Chop all the cucumbers the day before you plan on making the relish. Place them in a large bowl and add ¼ cup of salt. Mix well and cover bowl and leave it overnight.

2. In the morning, pour the bowl of cucumber pieces (with the liquid) into a fair sized pot. Add the remaining ingredients and cook over medium heat until the onions are transparent and the other vegetables are soft. Approximately 20 minutes.

3. Pour into 4 sterilized pint jars. Seal and place in a hot water bath for 15 minutes.

4. Remove the jars from the canner and place on a wire rack to cool.