Bread and Butter Pickles

Layer cucumbers and onions in large bowl, sprinkle with salt.

Cover with ice cubes and let stand 3 hours.

Drain well and rinse with cold water.

Combine vinegar, sugar, mustard seeds, celery seeds, and turmeric in large pot.

Bring to a boil, stirring to dissolve sugar.

Add cucumber mixture and heat just to boiling.

Pack into hot sterilized jars, leaving 1/2-inch headspace.

Seal and process in water bath canner 10 minutes.

Let cool and store. Wait 1 week before eating for best flavor.