Layer the cucumber coins and onions with ½ cup of the salt in a large bowl and cover with a layer of ice cubes.
Set aside for 2 hours. Drain and rinse veggies in a colander.
Combine the vinegar, water, sugar, mustard seed, peppercorns, celery seed, turmeric, and the remaining 1 tablespoon salt in a large nonreactive saucepan and bring to a boil.
Add the drained vegetables and return to a boil, stirring to ensure that all of the vegetables are heated through.
Remove from the heat.
Use the boiling-water method to can the pickles. If you want to eat your pickles right away and skip canning, see the Note below.
Ladle pickles into clean, hot pint canning jars.
Add the juice as well to cover the pickles by ¼ inch at the top. Leave another ¼ inch of headspace between the top of the liquid and the lid.
Release trapped air.
Wipe the rims clean. Center lids on the jars and screw on jar bands.
Process for 10 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes.
Remove jars and set aside for 24 hours.
Check seals, then store jars in a cool, dark place for up to 1 year.
Without Canning: Ladle mixture into bowls or jars. Cool, cover, and refrigerate for up to 3 weeks.