This recipe is super simple and the pickles are ready to eat within a day or two. Be sure to refrigerate thoroughly before opening. This recipe is also easily cut in half, in case you don't want to make excessive amounts of bread and butter pickles, although they do make terrific gifts.
Carefully rinse the cucumbers, slice off the ends and discard. Slice the cucumbers in 1/4-inch thick slices, place in a large bowl. Add the sliced onions.
In a 4 to 6 quart pot, place the sugar, vinegar, water and turmeric.
Mix well and add the mustard and celery seeds (again cutting the amounts in half if necessary).
Once the sugar dissolves and the mixture comes to a boil, add the sliced cucumbers and onions. Stir. Watch carefully and once it comes to a boil again, let boil for just a minute and turn off the heat.
Immediately begin scooping the pickles and onions with a slotted spoon and pack in jars.
Pour the hot vinegar-sugar syrup over the pickles to about a half-inch from the rim. Wipe the rim clean and put the lids on. Place in fridge (overnight) and enjoy after thoroughly chilled—generally the next day.
I use the classic wide-mouth glass Mason or Ball jars with the lid and screw top. Be sure and clean the jars thoroughly by running them through the dishwasher or placing in a 200 degree oven for 10 minutes or so.