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Olive Oil Pickles

2 quarts vinegar + pound ground mustard pound white mustard seed I tablespoonful black pepper Cut the cucumbers and onions in slices. Put into an earthen dish in layers with salt between.

Put a heavy weight above and let stand over night. Drain off the liquid. Mix the seasonings with the oil, then gradually stir in the vinegar; pour all over the pickles, mix well and store in cans, sealed as in canning.