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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.
As it gets close to the end of the 2 hour soak, get canning jars and water bath canner ready for use.
Drain and rinse well to remove the salt.
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.
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 ½ 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.
Process filled jars in boiling water bath for 10 minutes (adjust processing time for elevation).
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.