I made a batch of these on Saturday from cucumbers for Larry and Edie's garden. No I didn't steal these, they gave them to me! This truly is the best recipe I have found for homemade bread and butter pickles. It is right from the pages of Ball Blue Book of Preserving.
Very important to allow 4 to 6 weeks for fresh pack pickled goods to cure and develop a satisfactory flavor.
Yield about 7 pints
4 pounds 4-6-inch cucumbers, cut into 1/4-inch slices
Combine cucumber and onion slices in a large bow,layering with salt; cover with ice cubes. Let stand 1 1/2 hours. Drain; rinse, drain again. Combine remaining ingredients in a large saucepot; bring to a boil. Add drained cucumbers and onions and return to a boil. Pack hot pickles and liquid into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.