First, make a brine by adding the non-iodized salt to the ice water. Then, chill the cucumbers and onions in the brine for 1 hour. In a large pan, heat the vinegar, sugar, mustard seeds, turmeric and water until boiling. Add the cucumbers and the onions and then cook for approximately 5 minutes, or until the pickles start to lose their color. Remove from the heat and let them cool in the liquid. Refrigerate in any nonmetallic container.