Place pickles and onions in a large bowl, sprinkle with pickling salt. Cover with cold water. Allow to set at room temperature for 3 hours. Drain and rinse pickles. Set aside. In a large kettle combine vinegar, water, turmeric, pickling spice, Stevia, and celery salt. Bring to a boil. Add cucumbers. Bring to a boil, Pack cucumbers in quart jars, pour brine in to 1 inch of the top of the jar. Add lids and rings. 3 quarts. Cool to room temperature. Refrigerate.