Cucumber Oil Pickles
Submitted by Jeni
No-cook cucumber oil pickles with sliced onions in a vinegar, salad oil, celery salt, and mustard seed brine. A big-batch heritage recipe using 60 small cucumbers.
YIELD
6 servingsPREP
30 minCOOK
0 minREADY
24 hrsThese old-fashioned oil pickles are the kind of recipe you pull out when the garden is overflowing and you’ve got 60 small cucumbers to deal with.
No cooking, no canning equipment, no hot kitchen. Sliced cucumbers get salted overnight, drained, packed into sterilized jars with sliced onions, then covered in a beaten dressing of vinegar, salad oil, celery salt, and mustard seed.
The oil gives these pickles a silky, mellow quality that’s different from your typical sharp vinegar pickle.
Kitchen Tips
- Use small, firm 4-inch cucumbers for the crunchiest results; bigger cukes have more seeds and water
- The 24-hour salt soak draws out moisture so the pickles stay crisp in the jar
- Beat the vinegar and oil dressing thoroughly until emulsified before pouring over the cucumbers
- Store in sterilized jars in the refrigerator; these are a fridge pickle, not a shelf-stable preserve
Ingredients
Directions
Wash cucumbers and slice without paring.
Sprinkle freely with salt.
Allow to stand 24 hours.
Drain. Add onions.
Combine vinegar, celery salt, mustard seed, and salad oil.
Beat until well blended.
Pour over cucumbers which have been packed in freshly sterilized jars.
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