Olive Oil Cucumber Onion Pickle
|Cucumbers||4 Pound (8 Medium Sized)|
|Water||1 Cup (16 tbs)|
|Cider vinegar||2 Quart|
|Celery seed||2 Tablespoon|
|Mustard seeds||2 Tablespoon|
|Grated horseradish||2 Tablespoon|
|Olive oil||1⁄2 Cup (8 tbs)|
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.
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.