Oil Pickles

Ingredients

• 100 medium size cucumbers
• 3 pints of small white onions
• 3 ounces of white mustard seed
• 2 ounces white pepper
• 1 ounce celery seed
• 1 pint of olive oil

Method

1. 1

   Slice thin cucumbers without paring.

2. 2

   Lay in salt 3 hours, then drain, and if too salty wash off with cold water.

3. 3

   Add small white onions, sliced and put in water for several hours, with alum size of a pea.

4. 4

   Mix ingredients together with the hand, and cover with cold vinegar.

5. 5

   This quantity makes almost 2 gallons of pickle.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 200. The excerpt below is the record exactly as published.

1 ounce celery seed, 1 ounce white mustard seed, 1 pint of dry mustard, 1 pound brown sugar. Chop vegetables fine, and sprinkle well with salt. Put in a cheesecloth bag, and drain all night. Next morning squeeze as dry as possible. Put all ingredients in porcelain kettle with vinegar and spices. Let it come to a scald, then pour in jar and tie up securely. Brine. Take 2 buckets of water, and enough salt to make it strong enough to balance an egg, alum half size of an egg; boil well, then set away to cool. All kinds of tender vegetables may be put in this brine during the summer. Chopped Pickle. Take 1 gallon of cabbage, 1 gallon green tomatoes, 1 pint of green pepper with seed removed, 1 quart onions chopped, sprinkle with salt, and let it drain one night. Then add 5 tablespoons made mustard, 2 tablespoons ground ginger, 1 tablespoon cinnamon, 1 tablespoon cloves, 1 tablespoon celery seed, 3 tablespoons tumeric, 3 pounds sugar. Mix well, cover with vinegar ; boil till tender. Have vegetables cut fine. Measure after draining. KENTUCKY RECEIPT BOOK. 331 ^"■- " I I ■■■»■■» II I m ^ Mm^^^^m^m^,^^ — - - Sliced Tomato Pickle. One peck of small green tomatoes sliced thin, 4 quarts of cider vinegar, 2 coffee cups brown sugar, 1 small onion sliced, 2 table- spoons of cinnamon, 1 tablespoon cloves, 1 grated nutmeg. Put a layer of tomatoes and one of salt. Let remain 12 hours ; then drain well; add 2 quarts vinegar, and scald slightly. Remove tomatoes and discard the vinegar. Heat 2 quarts of fresh viaegar, add the sugar, onion, cinnamon, cloves, nutmeg, and the tomatoes; cook slowly till tomatoes are heated. Have the spices in bags, pour pickle in jar and tie up securely. Oil Pickles. Slice thin 100 medium size cucumbers without paring. Lay in salt 3 hours, then drain, and if too salty wash off with cold water, then add 3 pints of small white onions, sliced and put in water for several hours, with alum size of a oea. Take 3 ounces of white mus- tard seed, 2 ounces white pepper, 1 ounce celery s.eed, 1 pint of olive oil

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