Salad Pickle

Ingredients

• 100 small cucumbers
• 0 pts. of onions
• 5 cups of olive oil
• 0 oz. whole mustard seed
• 1 oz. celery seed
• 1/2 oz. white ground pepper
• 2 cups of salt

Method

1. 1

   Slice cucumbers and onions, sprinkle with salt, leave for 3 hours, then drain.

2. 2

   Cover onions with cold water for 3 hours, then drain.

3. 3

   Pack cucumbers and onions in a jar with oil and spices, cover with cold vinegar, mix well, and leave for 10 days before using.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 116. The excerpt below is the record exactly as published.

lb. whole mustard seed, 1 qt. onions, 1 oz. celery seed, 1 pt. olive oil, 2 qts. cider vinegar. Pare cucum])ers and onions and chop fine. Put a layer of each in a jar and sprinkle with salt, place on top a weight and let stand over night, drain and put a teaspoon of jjowderod alum in sutlicient vinegar to cover, and let stand over night, then drain again, mix mustard. p('j)per and celery seed with the oil, then add gi'aduallv 2 qts. vinegar, put in glass jai's, and in 2 weeks it is readv for use. Mrs. W. H. Rood. 15() SUPICKMOR COOK BOOK Salad Pickle. Oiii' liiiiiiln'il sinall or iiicil iiiiii size (.■iiciiinhors — .sliced fine — o pts. of onions (about si/r of tlio ciicuiiilx'i's in I'ii-eumference) sliced (inc. If cups of olive oil, 0 oz. wliole ]iiustanl seed. 1 o/. eeleiT seed, ^ oz. white ^uround pepper, sprinkle over eneunibers 2 cups of salt

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