Directions:

1. In a large mixing bowl, combine the sliced cucumbers and thinly sliced onion. Sprinkle the pickling salt over the vegetables and toss to combine. Let the mixture sit at room temperature for 1 hour.

2. After 1 hour, drain the excess liquid from the cucumbers and onions. Rinse them thoroughly under cold water to remove any remaining salt. Drain well and set aside.

3. In a large saucepan, combine the apple cider vinegar, white vinegar, granulated sugar, mustard seeds, celery seeds, ground turmeric, ground cloves, and red pepper flakes (if using). Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar is completely dissolved.

4. Add the drained cucumbers and onions to the boiling vinegar mixture. Stir well to combine.
5. Reduce the heat to low and simmer the mixture for 10-15 minutes, stirring occasionally, until the cucumbers and onions are slightly softened but still crisp.

6. Remove the saucepan from heat and let the pickle mixture cool to room temperature.
7. Once cooled, transfer the pickle mixture to clean, sterilized jars, making sure to pack the cucumbers and onions tightly. Pour the remaining liquid over the top to cover the vegetables completely.

8. Seal the jars tightly with lids and refrigerate for at least 24 hours before serving to allow the flavors to develop.

Enjoy your homemade Bread and Butter Pickles as a delicious condiment on sandwiches, burgers, salads, or as a tasty snack!