Bread and Butter Pickles

10 cups of sliced and trimmed cucumbers (can use pickling, English, or any variety you like)
4 medium onions thinly sliced
1/2 cup pickling or canning salt
3 cups white vinegar
2 cups sugar
2 Tbsp mustard seeds
1 tsp celery seeds
1 tsp ground turmeric

1.  In a nonreactive bowl place the sliced cucumbers and onions and cover with the salt.
2.  Cover and let sit for at least 2 hours or up to overnight.
3.  In the meantime, combine the vinegar, sugar, mustard seeds, celery seeds, and turmeric in a pot and bring to a boil.  Reduce heat and let simmer until ready to use.
4.  After cucumbers have sit, drain off the liquid and rinse under cold water.
5.  Pack the cucumbers in sterilized pint jars.
6.  Add the liquid to the jars allowing for a 1/2 inch head space.
7.  Remove air bubbles and add more liquid or cucumbers as needed.
8.  Process in a water bath canner for 10 minutes.
9.  Make sure all jars have sealed after processing, If they haven't, put them in the refrigerator to use right away.