Recipe: Bread and Butter Pickles,(canning recipe)

You will have to water bath can them. I don't know what you mean by cold pack for sure. There is raw pack or hot pack. There used to be an old method called "open kettle" where you put the food in the jars, filled w/ hot liquid and let them seal. That is very dangerous due to possible food borne illness,including botulism, and also the food can spoil because none of the bacteria has been destroyed. Not sure which you are talking about.
So, here is a recipe and safe method for preserving them:

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)

YIELD: About 8 pints

PROCEDURE: 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. Process in boiling water bath canner for 10 minutes.

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.