Oil Pickles Recipe

100 small cucumbers, 3 pints small white onions. Slice all together and

put layers of cucumbers and onions, with salt between. Let stand two

hours, and drain off the brine; then add 1/4 cup each of white mustard

seed, white pepper and celery seed, 2 cups olive oil, and alum size of a

walnut, dissolved in vinegar. Cool with vinegar and put in jars.

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