Thank you, Peter! The instruction I've copied below appears to be just
what I've missed for the extra crunchy pickles. With more than 25 years
gone by since last making them, I will surely enjoy these:

Peter Aiken's Bread and Butter Pickles

"I love good bread and butter pickles, and they are certainly easy
enough to make. However I was not satisfied with any of the recipes I
found - the flavor balance was not quite what I wanted, or the pickles
were too soggy. After some experimenting I came up with the following
recipe which provides what I think is the perfect balance of flavors as
well as relatively crisp pickles."

Medium size pickling cucumbers, no more than 1-1/2 inches in diameter,
as fresh as possible.
Vidalia onions
1/2c coarse kosher or pickling salt
4c white sugar
1c dark brown sugar
5c cider vinegar
1/2 TB celery seeds
2TB yellow mustard seeds
1/2 TB turmeric
Wash the cukes and slice approximately 1/4 inch thick. You should have
about 4 quarts. Peel and slice the onions the same thickness, you should
have about 1-1/2 quarts. Mix the cukes, onions, and salt and place in a
large non-reactive pan or bowl. Cover with several trays worth of ice
cubes and put a weighted plate on top. Let sit for 3 hours then drain
and remove unmelted ice cubes. Add 2 cups of water, mix, and drain again
to remove excess salt. Add remaining ingredients and heat, stirring
frequently, until just about to boil. Pack into pint jars and process in
a boiling water bath for 10 minutes.

Picky ~JA~