Cucumber Pickles, Oil

Ingredients

• Pare and slice four dozen cucumbers
• put them into brine strong enough to bear an egg
• Slice a dozen or fourteen onions
• adding to each layer one tablespoonful of mustard-seed
• and a salt-spoonful of celery seed
• About one quart of olive oil
• and cider vinegar (if obtainable)

Method

1. 1

   Let cucumbers stand in brine for 24 hours.

2. 2

   Shake off the brine and arrange in a jar with alternate layers of cucumbers and onions, adding mustard-seed and celery seed.

3. 3

   Pour olive oil and cider vinegar over each layer.

4. 4

   The longer this pickle stands, the better.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 268. The excerpt below is the record exactly as published.

Cucumber Pickles, Oil. — This very delicious compound is prepared as follows : Pare and slice four dozen cucumbers as if for serving on table, put them into brine strong enough to bear an egg, and let them stand twenty-four hours. Slice a dozen or fourteen onions ; cover with brine for two days. Shake off the brine thoroughly, and arrange in a jar alter- nate layers of cucumbers and onions, adding to each layer one table-spoon- ful of mustard-seed and a salt-spoon- ful of celery seed. Pour olive oil and cider vinegar (if obtainable) over each layer. The longer this pickle stands the better. If made in July it should not be used till December. 16 5 About one quart of olive oil

Cook this with the app: pantry check, scaling, and the assistant.