>> source: https://bellyfull.net/bread-and-butter-pickles/#wprm-recipe-container-35237
>> serves: 16
>> prep time: 15 minutes
>> cook time: 5 minutes
>> total time: 1520 minutes

@& 1/2 pounds pickling cucumbers ( , sliced 1/4-inch thick (about 5 & 1/2 cups)){1}
@& 1/2 tablespoons coarse salt{1}
@thinly sliced sweet onion{1%cup}
@granulated sugar{1%cup}
@white vinegar{1%cup}
@apple cider vinegar{0.5%cup}
@light brown sugar{0.25%cup}
@& 1/2 teaspoons mustard seeds{1}
@celery seeds{0.5%teaspoon}
@ground turmeric{0.12%teaspoon}

Combine cucumbers and salt in a large, shallow #bowl{}; cover and chill for 1 & 1/2 hours.

Move cucumbers into a #colander{} and rinse thoroughly under cold water. Drain well, and return cucumbers to #bowl{}.

Add onion to the #bowl{} and toss with the cucumbers.

Combine the @granulated sugar, @white vinegar, @apple cider vinegar, brown sugar, mustard seeds, @celery seeds and @ground turmeric in a medium #saucepan{}; bring to a simmer over medium heat, stirring until the sugar dissolves.

Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour.

Cover and refrigerate 24 hours. (If you’re really impatient, though, they taste great after only a few hours!)

Store in an airtight container in refrigerator up to 1 month.