Cucumber oil pickles
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Dozen green cucumbers, 4 inches long | |
| 5 | cups | Vinegar |
| 20 | smalls | Onions, sliced |
| ½ | teaspoon | White mustard seed |
| 1½ | tablespoon | Celery salt |
| 1 | cup | Salad oil |
| Salt | ||
Directions
Wash cucumbers and slice without paring. Sprinkle freely with salt.
Allow to stand 24 hours. Drain. Add onions. Combine vinegar, celery salt, mustard seed, and salad oil. Beat until well blended.
Pour over cucumbers which have been packed in freshly sterilized jars. Florence Taft Eaton, Concord, MA.
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