Homemade Sweet Pickle Relish Recipe- Vegan and Refined Sugar Free

I over-processed my cucumbers in this pic-
 leave the pieces larger!

I'm on a cucumber streak now, if you haven't noticed. They're in season here, and I can get them in large quantities for super cheap. Here's how I make sweet pickle relish out of cucumbers- the good thing about this is this can be made with past prime cucumbers that are already wilting, but then they'll last a long while. You can either use this relish as a condiment on its own (I love it on my hot dogs), or you can mix it with mayonnaise to make tartar sauce.
I make mine refined sugar free.
This can be canned, or you can keep it in the fridge for a long, long time- the vinegar in it keeps it from spoiling.
This recipe will make quite a lot of relish- feel free to halve or quarter it to make a smaller batch.

Homemade Sweet Pickle Relish Recipe- Vegan and Refined Sugar Free

Ingredients
25 small cucumbers- 3 lbs
1 large onion
Scant 1/4 cup salt
1/8 cup celery leaves
4 cloves garlic
2 1/2 cups vinegar- I used apple cider vinegar, but rice vinegar or white vinegar would work as well
1 1/2- 2 cup sweetener like jaggery, coconut sugar, sucanat, or white sugar. Probably would also work with honey but it'll be more liquidy
2 teaspoons mustard seeds
1/2 teaspoon turmeric

Instructions
1. Chop up your cucumbers and onions super fine. You can use a food processor for this so long as you don't over process it.

2. Mix the onion, cucumbers, and salt. Let sit for 30 minutes.

3. Strain out the liquid, squeezing out any extra liquid, then rinse well, and then drain.

4. Chop up the garlic and celery leaves.

5. Heat up the vinegar, garlic, celery leaves, sweetener, mustard seeds, and turmeric, and bring to a boil, then add the cucumber/onion mixture, and bring to a simmer on low for 10 minutes.

6. You can can them at this point.

Enjoy!

Are you a fan of sweet pickle relish? How do you like to use it? Do you tend to buy it or make it yourself at home? If you make it, how do you tend to make it? Does this look like a recipe you'd try?