In a large glass or plastic bowl, combine cucumbers, onion, and pickling salt. Evenly arrange ice cubes over top. Cover with a clean cloth and refrigerate for 3 hours. Rise and drain well.
In a large saucepan, combine Splenda, vinegar, water, mustard seeds, turmeric, and celery seeds. Add drained cucumber mixture. Mix well to combine. Bring mixture to a boil, stirring occasionally. Carefully ladle hot mixture into hot sterilized pint canning jars, leaving a 1/2 inch headspace. Seal and process in a boiling water canner for 10 minutes.
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