Instructions:

1. Start by thinly slicing the pickling cucumbers and onion. Place them in a large bowl, sprinkle the pickling salt over them, and toss to combine. Cover the bowl with a clean cloth or plastic wrap and let it sit at room temperature for about two hours.
2. After the resting period, drain excess liquid from the cucumber and onion mixture. Rinse thoroughly under cold water to remove excess salt.
3. In a large saucepan, combine white vinegar, apple cider vinegar, sugar, mustard seeds, celery seeds, and ground turmeric. Bring the mixture to a simmer over medium heat, stirring until the sugar completely dissolves.
4. Add the drained cucumber and onion slices to the simmering liquid. Stir well and let the mixture simmer for about 5 minutes, ensuring the cucumbers soften slightly but remain crisp.
5. Remove the saucepan from heat and let the pickles cool to room temperature.
6. Once cooled, transfer the pickles and their liquid into sterilized jars, ensuring the cucumbers are fully submerged in the brine.
7. Seal the jars and refrigerate for at least 24 hours before indulging in the sweet and tangy goodness of your homemade Bread and Butter Pickles. These pickles will keep well in the refrigerator for several weeks.