Cucumber Pickle

Course : Vegetables
Serves: 1
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24 medium Cucumber
1 quart Onion
1 cup Salt
1/2 pint Olive oil
3 tablespoon Pepper
1/4 pound Mustard, dry
3 pint Cider vinegar

Preparation / Directions:

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.

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