Olive Oil Cucumber Onion Pickle Recipe
Summary
Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelMedium
Health IndexAverageServings8
Interest GroupGourmet
Ingredients
| Cucumbers | 4 Pound | |
| Onions | 2 Pound | |
| Salt | To Taste | |
| Water | ||
| Cider vinegar | 2 Quart | |
| Sugar | 3 Pound | |
| 2 tablespoons each of celery seed and mustard seed | ||
| Turmeric | 2 Tablespoon | |
| Horseradish | 2 Tablespoon, grated | |
| Olive oil | 1/2 Cup (16 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.
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.
Chef
