OU Pickle

Ingredients

• one hundred large cucumbers
• one-third as many white onions
• one-half pound of Coleman's mustard
• one quart of oil

Method

1. 1

   Peel and slice cucumbers thickly, layer with salt in a colander.

2. 2

   Do the same with onions.

3. 3

   Let stand for three hours.

4. 4

   Mix mustard as for table use.

5. 5

   Layer cucumbers, onions, mustard, and moisten with olive oil in a stone jar until two-thirds full.

6. 6

   Cover with cold vinegar, tie cloth over jar, and set in a cool place for a month or six weeks.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 212. The excerpt below is the record exactly as published.

OU Pickle Peel and slice rather thick one hundred large cucumbers. Place them in a colander with salt between the layers. Put one-third as many white onions as you have cucumbers in a colander, and treat in the same manner as the cucumbers. Let them stand for three hours. Mix one-half pound of Coleman's mustard the same as you would for table use. Spread a layer of cucumbers in the bottom of a stone jar, then a layer of onions, then mustard, then moisten with olive oil. You will need one quart of oil

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