Cucumber Oil Pickles Recipe

Summary

CuisineCourse
MethodVegetarian
Main Ingredient

Ingredients

 Salt1⁄3 Cup (5.33 tbs)
 Water1 1⁄8 Quart (1 quart plus 1/2 cup)
 Cucumbers12 , thinly sliced (6 inch size)
 Onions2 Medium, thinly sliced
 Sugar1⁄2 Cup (8 tbs)
 Vinegar2 Cup (32 tbs)
 Mustard seed2 Tablespoon
 Celery seed1 Tablespoon
 Peppercorns1 1⁄2 Teaspoon
 Olive oil1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1619 Calories from Fat 601

% Daily Value*

Total Fat 69 g105.9%

Saturated Fat 9.1 g45.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3964.5 mg165.2%

Total Carbohydrates 227 g75.8%

Dietary Fiber 22.2 g88.7%

Sugars 149.8 g

Protein 26 g52.9%

Vitamin A 38.5% Vitamin C 140.6%

Calcium 83.7% Iron 89.6%

*Based on a 2000 Calorie diet

Directions

Dissolve the salt in one quart of the water, add the cucumbers and onions and let stand twelve to eighteen hours.
Drain the cucumbers.
Taste them, and if they are too salty rinse them in cold water.
Boil in a six-quart kettle for three minutes the one-half cup water, sugar, vinegar, mustard and celery seeds and the peppercorns.
Add the cucumbers, onions and the oil and cook only until the cucumbers begin to look clear but are not soft.
Pack boiling hot into hot sterilized jars and seal at once.
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