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Olive Oil Pickles

  • 2 gallons green cucumbers
  • 6 large onions
  • 1/4 pound white mustard seed
  • 1/4 pound black mustard seed
  • 1 cup salt
  • 1 tablespoon celery seed
  • 1/2 cup olive oil
  • Sugar to taste
  • Vinegar
Wash cucumbers, but do not peel. Dry thoroughly, season with salt, and let stand overnight. Drain.
Slice onions, and mix with cucumbers. Add other ingredients, covering with vinegar. Seal in glass jars. These pickles should be prepared in a stoneware container.
Submitted by Cassyjean - Torrington, CT Jul 31, 2009
15 min 30 min 45 min


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