Oil Pickles

Ingredients

• 50 medium sized cucumbers
• 1 quart small onions
• 1/2 small sackful salt
• 1 1/2 ounces black pepper, whole
• 1 1/2 ounces white mustard seed
• 1/2 ounce celery seed
• 1/2 pint olive oil

Method

1. 1

   Slice cucumbers thin, sprinkle with part of salt; let stand three hours, then drain.

2. 2

   Slice onions and sprinkle with rest of salt, let stand two hours, then drain and mix with cucumbers.

3. 3

   Add pepper, mustard, celery seed and oil, and mix thoroughly.

4. 4

   Scald enough good vinegar to cover.

5. 5

   Put in glass jars and seal.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 105. The excerpt below is the record exactly as published.

2 ounces celery seed Cut corn off cob, chop ingredients, cook vinegar and dry ingre- dients, add vegetables. Boil forty minutes. Florence Winterer (Lambda). CATSUP AND PICKLES 257 Cucumber Pickles Use small cucumbers (pickle size) as near the same size as possible. Wash and wipe carefully. Fill mason jar half full, then put into jar, one tablespoon white mustard seed, one tablespoon salt, one table- spoon sugar (put in more sugar if you want a sweeter pickle). Finish filling the jar with the cucmnbers, then pour on cold vinegar until the jar is full and seal. Leonora Mann (Lambda). Cucumber Pickles 2 quarts small cucumbers, soaked in weak salt water 24 hours }4 cup salt 14 cup ground mustard or mustard seed ^ cup granulated sugar 1 quart pure cider vinegar Mix salt, sugar and mustard together, then add vinegar. Put cucumbers in jars, leaving about one inch at the top of jar for horse- radish root and grape leaves. Stir liquid thoroughly, pour over cucumbers and seal. Mrs. Haviland (Phi). Cucumber Pickles 500 small cucumbers, washed, rinsed and dried 3^ dozen onions, sliced 1 dozen red peppers, long slender kind 2 roots horseradish, scraped and cut in small pieces Place in jars in layers. Put in a kettle one gallon good cider vinegar, one cup salt, four pounds brown sugar, alum (2 cents worth) and two ounces mixed spices. Let come to a scald and pour over pickles. Cover and seal. Jane Havens (Rho). Sliced Cucumber Pickles Peel and slice three dozen cucumbers and one dozen onions. Salt separately and let stand over night. In mornijig drain, mix, pack in jars. Put in porcelain kettle two cups sugar, five cups vinegar, three teaspoons white mustard seed, two teaspoons ground white pepper, one tablespoon celery seed. Let come to boil and when perfectly cold, add four tablespoons horseradish. Pour over pickles and seal. Breta Bills (Kappa). 258 DELTA GAMMA COOK BOOK Different Pickles Take large green cucumbers about the size for slicing, cut them lengthwise and soak in ice water for two hours. Then pack in glass jars with sliced onions and pieces of celery. Heat one quart of vinegar, one-half cup salt and one cup sugar. Just bring to a boil and pour over the cucimibers in jar. Seal and let stand two or three days, when they are ready for use. Bessie Gates (Beta). Winter Dill Pickles Fill jar with layers of cucumbers, dill, whole pepper and mustard seed. Boil thirteen cups water, one cup salt, and one cup vinegar, and pour hot over pickles. Seal jars air tight. Mabel Sterne (Kappa). Sweet Dill Pickles 6 dozen dill pickles 13^ quarts vinegar 9 pounds white sugar 5 or 6 sticks cinnamon small handful of cloves (whole cloves) 5 cents of alum SHce pickles, put them in a jar. Boil vinegar, sugar, spices. Pour over pickles. The next morning drain off syrup and boil it up again and pour over pickles. Do this every morning for four or five mornings or until the pickles taste right. Grace C. Nelson (Lambda Nu). Pickled Figs 10 pounds figs, green Soak over night in salt and water. Rinse thoroughly and cook in syrup consisting of six pounds of sugar to one pint of vinegar, until tender and clear golden color. Edith C. Smyth (Gamma). CATSUP AND PICKLES 259 Higdom 1 peck green tomatoes, pared 8 large onions 2 small cabbages 5 peppers, green and red Chop all, put in a jar, sprinkle with one-half cup salt, put plate and weight on top and let stand over night. In morning drain and boil with just enough vinegar to cover and three cups sugar. Put in a bag and cook with this : One stick cinnamon, one tablespoon whole allspice, one table- spoon whole cloves. When cooked thoroughly remove bag and add one tablespoon celery seed, one tablespoon each black and white mustard seed- Theodora Carpenter (Lambda) . Cold Meat Sauce 1 peck ripe tomatoes, chopped 2 small red peppers, chopped 2 cups chopped onions 1 cup salt 2 teaspoons cinnamon 2 cups chopped celery 1 teaspoon cloves 1 cup mustard seed 2 quarts vinegar Discard juice of tomatoes. Mix all ingredients thoroughly. Bottle in air tight jars. Marguerite Thompson (Sigma). Oil Pickles 50 medium sized cucumbers 1 quart small onions Yi small sackful salt V/i ounces black pepper, whole \Y2 ounces white mustard seed

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