Olive Oil Pickles
Submitted by Michele Hutchison
Found on recipecurio
100 small cucumbers
2 quarts pickling onions
2 quarts cider vinegar
1 level teaspoon alum
2 ounces pepper, white or black
3 ounces white mustard seed
1 ounce celery seed
A little saccharine, about one-fourth the size of a small pea
A little saccharine, about one-fourth the size of a small pea
One cup olive or salad oil
Soak cucumbers, sliced three-eighths of an inch thick, and onions in enough water to cover. Add one pint of salt and stir until dissolved. Let stand 2 hours and drain. Heat all ingredients with cucumbers and onions to a simmer and continue for 10 minutes. Can hot and seal.
Soak cucumbers, sliced three-eighths of an inch thick, and onions in enough water to cover. Add one pint of salt and stir until dissolved. Let stand 2 hours and drain. Heat all ingredients with cucumbers and onions to a simmer and continue for 10 minutes. Can hot and seal.
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