Peel the cucumbers and slice in half. Scoop out the seeds. Slice the cucumbers into spears. Peel and slice the onions. Combine salt and 1 gal. Water in a large glass, ceramic or stainless steel bowl. Add the cucumbers and onions and soak overnight. Sterilize 5 - 1 pint jars and lids. Drain cucumber-onion mixture. Combine vinegar, one cup water, honey, mustard seed, celery seed and tumeric in dutch oven. Cook five minutes. Add cucumber-onion mixture, heat to boiling. Ladle into hot, sterilized jars, leaving 1/8 inch headspace, and seal.

Process in boiling water bath for 10 minutes. Note: When processing, make sure that the level of boiling water is at least 1 inch above the jar tops. Begin timing when the water returns to a boil.

Phoenix