Step 1

Put cumber and onion slices into a very large bowl. Sprinkle with salt and toss everything together well. Cover with cold water. Let sit for 2 hours.

Step 2

As it gets close to the end of the 2 hour soak, get canning jars and water bath canner ready for use.

Step 3

Drain and rinse well to remove the salt.

Step 4

Combine vinegar, sugar, mustard seeds, ginger, and turmeric in a saucepan. Bring to a boil, stir in the cucumbers mixture, stirring well. Bring to a rolling boil.

Step 5

Remove from heat and pour into hot jars. Use a slotted spoon to put the veggies in jar first, then pour hot vinegar mixture over it. Leave 1/2 inch of headspace in jars. Remove air bubbles and wipe rims of jars with a damp cloth. Place lids and rings on jars, securing to finger tight.

Step 6

Process filled jars in boiling water bath for 10 minutes (adjust processing time for elevation).

Step 7

Store sealed jars (without rings) in a dark place. Let sit for at least a week for best flavor. Use up canned goods within 1 year.