Grandma Eivins always had her root cellar full of foods from her garden that she canned every summer. There were potatoes on the floor of the cellar and the walls were lined with shelves holding strawberry jam, pears, peaches, apples, creamed corn, green beans, peas, etc. But the food I remember the most was the bread and butter pickles, which she would serve on the side at family gatherings. They were delicious!

I did not follow the recipe exactly, having left out the peppers, used 1 onion, and halved the amount of all the other ingredients; the version I used:

Combine and let sit for 3 hours and then drain:

10 medium cucumbers, sliced 

1 large onion, sliced

1/4 cup salt

After the cucumbers have been drained, bring the following ingredients to a boil in a sauce pan:

2 1/2 cups apple cider vinegar

2 1/2 cups sugar (granulated)

1 tablespoon mustard seed

1/2 teaspoon turmeric

1/4 teaspoon cloves

Once the vinegar and spices come to a boil, add the cucumber and onion mixture and heat through but do not boil.  Place the vegetables in a sterile jar and pour the vinegar/spices over the pickles until the jar is full.  Refrigerate.  The pickles should be eaten within a month.  

Leave me a comment below if you try this recipe and let me know what you think!