In a large bowl or container place sliced onion and cucumbers, sprinkle with canning salt, cover with ice.
Refrigerate for three hours.
In a large pot, bring to a boil, the sugar, mustard seed, celery, turmeric vinegar, peppercorns, and ginger.
Sugar should be dissolved and boiling.
Then drain the pickles and onions well.
Add to the boiling mixture.
Immediately fill pint and quart jars with cucumbers, onion, and juice mixture.
Leave 1/2 inch headspace for expansion (follow instructions with your canner).
Process for 30 minutes keeping the temperature at 180 degrees Fahrenheit.