This recipe is fairly easy and makes by far the most delicious bread and butter pickles I've ever tasted. The recipe comes from Well Preserved by Mary Anne Dragan. It's a terrific book and I use many recipes from it -- I highly recommend it!
You will need:
4 lbs. cucumbers (about 6-8), unpeeled, cut into 1/8" slices.
4 onions, cut into 1/8" slices
2 red peppers, cut into 1/8" slices (I omitted this)
1/3 cup pickling salt
4 cups white vinegar
3 cups sugar
2 tsp. celery seed
2 tsp. mustard seed
1 tsp. ginger
1 tsp. turmeric
Combine the prepared vegetables and salt in a large bowl. Cover with ice water. Chill overnight.
The next day, drain the vegetables in a colander. Rinse well. Prepare the preserving jars.
Combine the remaining ingredients in your preserving pot. Bring to a boil over high heat.
Add the vegetables...
...and return to a boil.
Cook briefly, about 1 minute, or just until the cucumbers change colour.
Using a slotted spoon, ladle the pickles into the hot, sterilized jars. Fill the jars up with liquid to within 1/2" of the rim. Make sure that the liquid covers all the pickle slices. Release air bubbles. Wipe rims clean. Seal according to manufacturer's directions.
Process the jars in a boiling water bath for 10 minutes.
Remove from the canner. These are going to be yummy!