Cucumber Oil Pickles
Yield
6 servingsPrep
30 minCook
0 minReady
24 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 60 | each |
cucumbers
green, 4 inches long |
|
| 5 | cups |
vinegar
|
|
| 20 | small |
onions
sliced |
|
| ½ | teaspoon |
mustard seeds
|
*
|
| 1 ½ | tablespoons |
celery salt
|
|
| 1 | cup |
vegetable oil
|
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | each |
cucumbers
green, 4 inches long |
|
| 1.2 | l |
vinegar
|
|
| 2E+1 | small |
onions
sliced |
|
| 2.5 | ml |
mustard seeds
|
*
|
| 23 | ml |
celery salt
|
|
| 237 | ml |
vegetable oil
|
|
| 1 | x |
salt
|
*
|
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.
