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.