To make refrigerator bread and butter pickles, slice cucumbers into 1/4-inch thick slices, and sprinkle 1 1/2 teaspoons kosher salt over them. After one hour, rinse the slices in cold water, and add 1 cup thinly sliced onion. Bring 1 cup sugar, 1 cup white vinegar, 1/4 cup brown sugar, 1 1/2 teaspoons mustard seed, 1/2 teaspoon celery seed and 1/8 teaspoon ground turmeric to boil over medium heat. Pour the hot vinegar mixture over the cucumber mixture.
Store the pickles in the refrigerator for 24 hours before eating them. Another option is to slice 2 pounds of pickling cucumbers, and pack the cucumbers into sterilized jars. Bring 2 1/2 cups sugar, 2 cups white vinegar, 1/4 cup dried minced onions, 2 tablespoons noniodized salt, 2 teaspoons each pickling spice and mustard seed and 1 teaspoon turmeric to boil.
Pour the hot liquid over the cucumbers, and store in the refrigerator for up to two months. During the first three days, shake the jars daily to distribute the spices.
When making bread and butter pickles, adjust the sugar to taste. To make crisp pickles, place ice on the cucumbers and onion after sprinkling them with salt. Add the cucumber and onion to the vinegar mixture after it begins to boil, and heat until the mixture is almost boiling. Then, place the cucumber and brine in jars, and refrigerate.