








Combine cucumbers and salt in a large bowl; cover and chill 1 ½ hours. Drain; rinse cucumbers under cold water; drain again. Return cucumbers to bowl and add onion.
Combine remaining ingredients (sugar through turmeric) in a saucepan. Simmer over medium heat until sugar dissolves. Pour hot vinegar mixture over cucumbers. Let stand at room temperature for 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator for up to 2 weeks.