Burpless tend to get very soft once canned. They are bred for milder taste and as a pickler, not a good choice. I suppose you could slice some and add mustard and celery seeds as well as using cider vinegar, salt and sugar. But to avoid mush, make a few jars and allow them to sit at room temp, then store in the fridge for up to a couple of weeks. Pack the jars with slices, as well as a few onion slices. Boil the brine and pour it over the cold packed cukes. Allowing it to sit for 24 hours helps to get the pickle flavor to penetrate into the cuke slices. I use a crinkle cutter for these, and also add a few bits of dried sweet red pepper for color.

I only grow regular picker types as mentioned in another recent thread.

Here are many threads with burpless cukes as discussions.

Here is a link that might be useful: Burpless cuke threads