That storied rivalry between naturally fermented dill pickles and these "Bubbies" pickles
plays out at our house any time a child opens the fridge. But which really is best? (Peter)

Sweet Bubbies Pickles

Ingredients

8-10 medium cucumbers - home grown or store bought
1 onion (optional)
2 cups apple cider vinegar (~ 5% acidity)
1/4 cup kosher salt (no iodine)
2 cups white sugar
1/4 teaspoon ground turmeric
1 teaspoon mustard seeds

Supplies
Chef's Mandolin Slicer (for pro-looking crinkle cut slices)
Glass jars (preserving jars or recycled grocery jars)

I bought these cucumbers - they can be a little larger than the dill-pickle size.

Method

1. Wash jars - and especially lids - in dishwasher to sterilize.  Or, wash in hot soapy water then rinse and air dry.

2. Rinse cucumbers and dock ends.

3. Cut cucumbers into 1/8" slices - ideally using a mandolin slicer for "crinkle cut" effect.

The advantage of the mandolin tool are the crinkles, which help the pickling juices surround the cucumber slices and prevents them sticking together.

4. Mix vinegar, salt, sugar, turmeric and mustard seeds in a medium saucepan and heat.  Bring to boil, stirring occasionally.

5. Tightly pack cucumber slices into clean jars.

6. Pour over hot liquid and seal. Wipe clean outside of jars.

7. Best if stored in fridge.

Pro tips

1. Add the pickles in two tranches - let the first packing steep in the boiling liquid for a minute or so and soften, then top up with more cucumbers.
2. You can buy "pickling spices" to add from the store.  Or make you own with coriander seeds, dill seeds, yellow mustard seeds, chili flakes, bay leaf, cloves, pepper corns - and things like that.