Sliced Cucumbers

Ingredients

• two dozen large cucumbers
• six small onions
• one cupful of olive oil
• one quart of vinegar
• one-half cupful of white mustard seed
• one-half cupful of black mustard seed
• two tablespoonfuls of celery seed

Method

1. 1

   Place cucumbers and onions in layers in a large jar, sprinkle salt on each layer.

2. 2

   After six hours, drain and cover with dressing.

3. 3

   Let stand for 24 hours, add vinegar to cover, jar, and seal for 3-4 months.

Nutrition per serving

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 42. The excerpt below is the record exactly as published.

SLICED cucumbers may be enjoyed all winter by preparing them when they are fresh after this recipe: Take two dozen large cucumbers and six small onions, pared and sliced very thin ; place them in layers in a large jar, sprin- kle salt on each layer. After standing six hours, drain thoroughly and cover with a dressing made of one cupful of olive oil, one quart of vinegar, one-half cupful each of white and black mustard seed and two tablespoonfuls of celery seed

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