Finely chop 6 cups of cucumbers, 2 cups of onions, and 2 cups of green bell peppers to ensure a nice texture.

Place the chopped vegetables in a large mixing bowl, sprinkle with 1 tablespoon of pickling salt, and let sit for about 2 hours to draw out excess moisture.

After 2 hours, rinse the vegetables under cold water and drain well to remove excess salt.

In a large pot, combine 2 cups of granulated sugar, 2 cups of white vinegar, 1 teaspoon of ground turmeric, 1 tablespoon of mustard seeds, and 1 teaspoon of celery seeds.

Heat the mixture over medium-high heat until it comes to a boil, stirring occasionally to dissolve the sugar.

Add the drained vegetables to the boiling mixture and stir to coat evenly with the vinegar mixture.

Reduce heat and simmer for about 10 minutes to allow the vegetables to absorb the flavors.

Ladle the hot relish into sterilized canning jars, leaving a 1/4-inch headspace, wipe rims clean, and seal with lids before processing in a water bath canner according to safe canning guidelines.