vegetarianvegangluten-freedairy-freenut-free
Olive Oil Pickles
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 20
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
- 4 quarts of sliced cucumbers
- 1/2 C. cloves
- 1/2 C. allspice
- 1/2 C. celery seed
- 2 T. cinnamon
- 1/2 C. olive oil
- 1/2 C. sugar
- 1/2 C. mustard seed
- Cold vinegar to cover
Method
Cover cucumbers with boiling water, when cold cover with weak brine (1/2 C. salt to 1 gal. water).
Let stand overnight.
In the morning drain, add spices, olive oil, sugar, and cold vinegar to cover.
Bottle.
Nutrition per serving
99Calories
3 gProtein
17 gCarbs
3 gFat
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 9. The excerpt below is the record exactly as published.
OLIVE OIL PICKLES. Cover 4 quarts of sliced cucumbers with boiling water, when cold cover with weak brine, % C. salt to 1 gal. water. Let stand over night. In the morning drain, add y2 t. cloves, y2 t. allspice, y2 t. celery seed, 2 t. cinnamon, y2 C. olive oil, y2 C. sugar, y2 C. mustard seed. Cold vinegar to cover
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