Oil Pickles

Ingredients

• 50 medium-sized cucumbers
• 1 tbsp. celery
• 1 c. onions (sliced)
• 1 c. olive oil
• 1 c. salt
• 2 qts. vinegar
• 1 c. white mustard seed
• 1 tbsp. alum
• 1/2 c. black mustard seed

Method

1. 1

   Wash cucumbers, cut off both ends, and slice thin without peeling.

2. 2

   Peel the onions and slice them thin.

3. 3

   Put cucumbers and onions in a crock in layers covered with salt and let stand overnight.

4. 4

   In the morning, drain, mix the powdered alum in 1 quart of vinegar and pour over the pickles and let stand 4 hours; drain again.

5. 5

   Mix seeds through pickles; then pack all in a jar and cover with oil mixed well with 1 quart of fresh vinegar.

6. 6

   Place a weight on top and let stand 3 weeks before using.

As published

This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 91. The excerpt below is the record exactly as published.

Oil Pickles 50 medium-sized cucumbers 1 tbsp. celery 1 c. onions (sliced) 13^ c. olive oil 1 c. salt 2 qts. vinegar 1 c. white mustard seed 1 tbsp. alum }/2 c. black mustard seed

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