Title: Cucumber Pickle
Categories: Penn Canning
Yield: 1 Servings
| 24 | | Cucumber |
| 1 | c | Salt |
| 3 | tb | Pepper |
| 3 | pt | Cider vinegar |
| 1 | qt | Onion |
| 1/2 | pt | Olive oil |
| 1/4 | lb | Mustard, dry |
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.