Home › Vegetables › Oiled Pickles

Oiled Pickles

14 pound of ground mustard, I teaspoonful of black pepper, 14 pound of whole mustard, I quart of onions, I ounce of celery seed, I pint of olive oil, 2 quarts of cider vinegar.

Pare the cucumbers and onions and cut them into thin slices. Put in a layer of cucumbers, then a layer of onions, then a layer of cucumbers and so continue until all have been used. Cover with a cold brine sufficiently strong to bear an egg, stand aside over night. In the morning drain, cover them with cold water, soak two hours and drain again. Put them in a porcelain-lined kettle with sufficient cold vinegar to cover them; stand them over a fire until the vinegar is lukewarm, then stand away over night; drain. This vinegar may be saved for other purposes, but