Recipe - Cucumber Oil Pickles

5 Dozen green cucumbers, 4
inches long
5 cup Vinegar
20 small Onions, cut or sliced up
One half teaspoon White mustard seed
1 One half tablespoon Celery salt
1 cup Salad oil
Salt

Wash cucumbers and slice without paring. Sprinkle freely with salt. Allow
to stand 24 hours. Drain. Add onions. Combine vinegar, celery salt,
mustard seed, and salad oil. Beat until well blended. Pour over cucumbers
which have been packed in freshly sterilized jars. Florence Taft Eaton,
Concord, MA.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini