In a large bowl, combine cucumbers, onion, ice cubes, and salt. Toss to combine. Let stand for 3 hours. Drain. Rinse well, and drain again.
In a medium saucepan, combine vinegar, sugar, mustard seeds, celery seeds, peppercorns, and turmeric. Bring to a boil. Add cucumber mixture, and return to a boil, stirring occasionally.
Ladle pickles into clean jars. Let stand until cool. Cover, and store, refrigerated, for up to 1 month.