Olive Oil Pickles

Ingredients

• 2 qts. green cucumbers
• j4 t each cloves
• j4 t each all-spice
• j4 t each celery seed
• i t cinnamon
• 34 cup sugar
• 34 cup mustard seed
• 34 cup olive oil
• 2 cups very thinly sliced onion
• enough cold vinegar to cover thoroughly

Method

1. 1

   Slice 2 quarts of green cucumbers very thin, cover with boiling water.

2. 2

   When cold, drain and cover with a weak brine and let stand 24 hours, then drain.

3. 3

   Mix together 0.25 teaspoon each of cloves, all-spice and celery seed, 1 teaspoon cinnamon, 0.34 cup sugar, 0.34 cup mustard seed, 0.34 cup olive oil, and 2 cups very thinly sliced onion and add to the cucumber.

4. 4

   Mix well and add enough cold vinegar to cover thoroughly.

5. 5

   Store in jars.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 202. The excerpt below is the record exactly as published.

Olive Oil Pickles Slice 2 qts. green cucumbers very thin, cover with boiling water. When cold drain and cover with a weak brine and let stand 24 h, then drain. Mix together j4 t each cloves, all- spice and celery seed, i t cinnamon, 34 cup sugar, 34 cup mustard seed, 34 cup olive oil, 2 cups very thinly sliced onion and add to the cucumber. Mix well and add enough cold vinegar to cover thoroughly

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