Cucumber Pickle
Yield
6 jarsPrep
24 hrsCook
?Ready
6Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
cucumbers
|
|
| 1 | quart |
onions
|
*
|
| 1 | cup |
salt
|
|
| ½ | pint |
olive oil
|
*
|
| 3 | tablespoons |
black pepper
|
|
| ¼ | pound |
prepared mustard
dry |
|
| 3 | pints |
apple cider vinegar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
cucumbers
|
|
| 0.9 | l |
onions
|
*
|
| 237 | ml |
salt
|
|
| 237 | ml |
olive oil
|
*
|
| 45 | ml |
black pepper
|
|
| 113.4 | g |
prepared mustard
dry |
|
| 1.4 | l |
apple cider vinegar
|
*
|
Directions
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.
