Overnight Cucumber Pickles

4 Firm medium-sized cucumbers (3 Lb.)
1-3/4 Tsp. Salt
2-1/2 Cups Cider vinegar
2 Cups Sugar
2 Tsp. Mustard seed
1 Tsp. Celery seed
1 Tsp. Ground ginger
1 Tsp. Turmeric

Slice cucumbers 1/2-inch thick (makes about 10 cups); place in a large bowl. Sprinkle with salt and mix well. Let stand for 1 hour. Drain well. In a large saucepot, combine vinegar, sugar, mustard seed, celery seed, ginger and turmeric; bring to a boil. Add cucumbers; simmer, covered, until crisp-tender, about 10 minutes. Pour into a container with a tight fitting lid. Refrigerate overnight before serving.