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Olive Oil Cucumber Onion Pickle

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Ingredients
  Cucumbers 4 Pound (8 Medium Sized)
  Onions 2 Pound
  Salt To Taste
  Water 1 Cup (16 tbs)
  Cider vinegar 2 Quart
  Sugar 3 Pound
  Celery seed 2 Tablespoon
  Mustard seeds 2 Tablespoon
  Turmeric 2 Tablespoon
  Grated horseradish 2 Tablespoon
  Olive oil 1⁄2 Cup (8 tbs)
Directions

Thinly slice unpeeled washed cucumbers and peeled onions into crock or large bowl, sprinkling each layer generously with salt.
Let stand overnight.
Drain, and rinse with cold water.
Drain again.
Bring remaining ingredients except oil to boil.
Add vegetables and simmer until cucumbers are transparent.
Remove from heat and let stand until cold.
Add oil and pack into sterilized jars; seal.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Storage: 
Preserving
Restriction: 
Vegetarian
Ingredient: 
Cucumber
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
8

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