Oil Pickles
Ingredients
- 2 dozen small cucumbers
- 2 dozen small onions
- 1/2 cupful olive oil
- 1/4 cupful sugar
- 1 pint vinegar
- 1/3 cupful salt
- 1/4 cupful mustard seed
- 1 pint vinegar
- 1 teaspoonful celery seed
Instructions
Scrub the cucumbers. Cut them (without paring) into thin slices. Wash and cut the onions into thin slices. Mix the salt with these vegetables (to extract moisture), and let the mixture stand over night. Then drain the moisture from the vegetables so that the vinegar may not be diluted.
Mix the remaining ingredients. Pour the mixture over the onions and cucumbers. Mix well, cover, and set aside for a few hours. Then pour into sterilized jars. Fill the jar with liquid. (If necessary, more vinegar may be used.) To drive out the air, place the jars (with covers loosely adjusted) in a water bath at simmering temperature (180 degrees F.) and heat at this temperature for 15 minutes. Remove from the water bath and seal.
Print recipe/article only
Save to del.icio.usSource
School and Home Cooking (1920).