Important: Safety Warning
This page describes home-canning methods from before the causes of botulism were understood. Canning low-acid foods without a pressure canner, as described here, can allow the growth of Clostridium botulinum, whose toxin is among the deadliest known. Follow current USDA home-canning guidelines instead.
This information has been left in for historical purposes but should not be acted upon.
Home › Salads › Salad (Dozen cucumbers small onions)
Salad (Dozen cucumbers small onions)
2 dozen cucumbers 6 small onions 6 tablespoons salt 1 gill olive oil 1 tablespoon celery seed 1 quart vinegar Cucumber salad should be made in large quantities, as it will keep indefinitely and is good to serve in emergencies. Peel and slice thin the cucumbers and onions; spread in layers; sprinkle with salt and let stand for several hours. Then drain. Mix the oil and celery seed; add the vinegar, drop by drop, and pour over the cucumbers and onions. Mix well; put into sterilized pint jars; seal and set away in a cool, dark place.