Recipe(tried): Bread and Butter Pickles (2) (re: vinegar)

Oh,no 5 % acidity vinegar? I am sorry, but I don't have any safe recipes for anything less than that.
I am only giving an educated guess, but if it were straight vinegar, using 4 % would work. You can always use one that is higher in acidity than 5 % and have it safe.
Cucumbers are a low acid vegetable, so it needs a brine that is at least half 5 % acidity vinegar to water ratio.
Cider vinegar is less sharp tasting, but gives a darker color. Normally white is used for things that you want to keep the light color in, such as fruit pickles. This recipe uses white vinegar. I have not tried it, but hear it is really good.

BREAD & BUTTER PICKLES

6 pound cucumbers, thinly sliced
2 onions thinly sliced
1 cup kosher salt for soaking
BRINE:
3 cups white vinegar
1 cup water
2 cups sugar
20 cloves garlic
1 tablespoon black peppercorns
10 whole allspice
2 teaspoons whole mustard seed

Slice and soak the cucumbers and onions for 1 hour in 1 cup salt and enough cold water to cover.

Make brine: Combine vinegar, water, sugar, garlic, peppercorns, allspice and mustard seeds. Bring to a boil and cook for 5 minutes. Drain the cucumbers and onions but don't rinse. Pour the hot brine over the cukes and onions. Ladle into pint jars and process for 10 minutes in Boiling water bath.

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This is the one we use at the extension office:

BREAD AND BUTTER PICKLES

6 lbs of 4- to 5-inch pickling cucumbers
8 cups thinly sliced onions (About 3 pounds)
1/2 cup canning or pickling salt
4 cups vinegar (5%)
4-1/2 cups sugar
2 tbsp mustard seed
1 1/2 tbsp celery seed
1 tbsp ground turmeric
1 cup pickling lime (optional - for use in variation below for making firmer pickles)

Wash cucumbers. Cut 1/16 inch off blossom end and discard. Cut into 3/16-inch slices. Combine cucumbers and onions in a large bowl. Add salt. Cover with 2 inches crushed or cubed ice. Refrigerate 3 to 4 hours, adding more ice as needed.

Combine remaining ingredients in a large pot. Boil 10 minutes. Drain and add cucumbers and onions and slowly reheat to boiling. Fill jars with slices and cooking syrup, leaving 1/2-inch headspace. Adjust lids and process as below or use low-temperature pasteurization treatment.

Variation for firmer pickles:
Wash cucumbers. Cut 1/16-inch off blossom end and discard. Cut into 3/16-inch slices. Mix 1 cup pickling lime and 1/2 cup salt to 1 gallon water in a 2- to 3-gallon crock or enamelware container. Avoid inhaling lime dust while mixing the lime-water solution. Soak cucumber slices in lime water for 12 to 24 hours, stirring occasionally. Remove from lime solution, rinse, and resoak 1 hour in fresh cold water. Repeat the rinsing and soaking steps two more times. Handle carefully, as slices will be brittle. Drain well.

Recommended process time for BREAD-AND-BUTTER PICKLES
in a boiling-water canner 10 minutes, both pints or quarts.

Yield: About 8 pints