I took the bread and butter pickle recipe from Recipe Girl and made a few adjustments.
They were good to eat a few hours later.
Yield: About 4 cups of pickles
Prep Time: 20 min + marinating time
Cook Time: 5 min
(2-3 pounds) sliced (1/4-1/2 inch) unpeeled and washed cucumbers
1 1/2 Tablespoons kosher or pickling salt
1 cup thinly sliced sweet onion
1/2 cup granulated white sugar
2 cup white vinegar
1 cup apple cider vinegar
½ cup light brown sugar (packed)
2 teaspoons mustard seeds
1 teaspoon celery seeds
¼ teaspoon ground turmeric
1. Dissolve salt and cold water in large bowl and add sliced cucumbers. Let sit for an hour or two. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl.
2. Combine sugar and remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until sugar dissolves. Add cucumber and onion mixture and bring back to boil. Pour into canning jars and let sit on the counter for a few hours. Cover and refrigerate . Store in refrigerator up to 2 weeks.