Cucumber Pickle

Title:
Cucumber Pickle

Yield:
1 Servings

Categories:
Penndutch,
Pickles,
Vegetables




Ingredients:





    24    Cucumber


     1 qt Onion


     1 c  Salt


   1/2 pt Olive oil


     3 tb Pepper


   1/4 lb Mustard, dry


     3 pt Cider vinegar






 Remove the skins from the cucumbers and slice very thin, add the peel and


 sliced onions and cover with the salt. Let stand over night. Drain well and


 add the olive oil, pepper and mustard, stirring slowly. Add the vinegar and


 pour into air-tight jars and let stand for 6 weeks. Source: Pennsylvania


 Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini