2 pounds cucumbers (3 to 4 inch size), cut into 1/4 inch slices 1/2 cup canning salt 3 quarts water, divided 5 cups vinegar, divided 1 cup brown sugar 1 cup sugar 1/2 teaspoon celery seed 1/2 teaspoon mustard seed 1/2 teaspoon turmeric
Put slices in a clean pickling container. Sprinkle salt over cucumbers; add 2 quarts water; let stand 2 to 3 hours. Drain; rinse and drain thoroughly. Discard liquid.
Combine 3 cups vinegar and 3 cups water; bring to a boil. Add cucumbers, simmer about 8 minutes. (Cucumbers should not become soft). Drain well,discard liquid.
Combine 2 cups vinegar and 1 cup water with remaining ingredients; simmer 10 minutes. Add drained cucumbers, bring to a boil.
Pack hot pickles and liquid into hot jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling water canner.