Grandmere's

Bread &Butter Pickles

2 qt. sliced cucumbers

1 qt. sliced onions

Soak these overnight in salted water.

Drain and set aside.

Combine the following in a pot on stove big enough to accommodate cucumbers and onions.

1 pint apple cider vinegar

3t celery seed

1t salt

3t flour

1t pepper

1t tumeric

1t ginger

1t mustard seed

3C sugar

Mix together on medium heat. Bring to a boil to dissolve sugar. Add cucumbers and onions and simmer while you get canning jars ready. Fill jars and process for 15 min. You will probably get 5 pints full and a little extra liquid. I save it for the next batch or put extra veggies in it for refrigerator pickles.

Enjoy with good Wisconsin cheddar cheese and triscuits!