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PdfToss the chopped 6 slicing cucumbers, chopped into ¼-inch pieces and 1 sweet onion, finely chopped with 3 tbsp kosher salt in a colander set over a bowl. Let sit for 1-2 hours to draw out excess water — this step matters more than usual since you're skipping the crunch-preserving tricks.
Rinse the cucumber-onion mixture thoroughly to remove excess salt, then press or pat dry with towels. Getting them as dry as possible reduces ice crystal formation later.
In a saucepan, combine 1 ½ cup apple cider vinegar, 1 ½ cup granulated sugar, 1 tbsp mustard seed, 1 tsp celery seed, ½ tsp ground turmeric, and ¼ tsp red pepper flakes (optional). Bring to a boil, stirring until the sugar dissolves.
Pour the hot brine over the drained cucumber-onion mixture in a heatproof bowl. Stir to combine and let cool to room temperature.
Once cooled, divide the mixture (relish and liquid together) into freezer bags or freezer-safe containers, leaving about an inch of headspace since liquid expands when frozen.
Lay bags flat in the freezer. They'll keep well for up to 6 months.