Olive Oil Pickles
From Farm and home cook book and housekeeper's assistant, 1907
Serves 10
These are nice served as pickles, or may be used with canned beans or mixed with salad dressing.
Presented as published in 1907. 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
Method
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 172. The excerpt below is the record exactly as published.
Olive Oil Pickles Peel and slice small cucumbers, discarding seeds, and let stand 3 hours in a strong brine, then rinse thoroughly in cold water and drain. Put a layer of cucumbers in a jar, sprinkle with celery salt, white mustard and black mustard seed, and whole black pepper, then a layer of cucumbers again, and so on until the jar is full. Pour over Vz cup olive oil to a 1-gal jar. Cover with cold vinegar
Cook this with the app: pantry check, scaling, and the assistant.