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Cucumber Pickle

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      Title: CUCUMBER PICKLE
 Categories: Penndutch, Pickles, Vegetables
      Yield: 1 Servings
 
     24 ea Cucumber
      1 qt Onion
      1 c  Salt
    1/2 pt Olive oil
      3 tb Pepper
    1/4 lb Mustard, dry
      3 pt Cider vinegar
 
  Remove the skins from the cucumbers and slice very thin, add the peel
  and sliced onions and cover with the salt. Let stand over night.
  Drain well and add the olive oil, pepper and mustard, stirring
  slowly. Add the vinegar and pour into air-tight jars and let stand
  for 6 weeks. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
  Culinary Arts Press, 1936.
 
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