Recipe - Cucumber Pickle

24 Cucumber
1 qt Onion
1 cup Salt
One half pt Olive oil
3 tablespoon Pepper
One fourth pound Mustard, dry
3 pt Cider vinegar

Remove the skins from the cucumbers and slice very thin, add the peel and
cut or sliced up 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 airtight jars and let stand for 6 weeks. Source: Pennsylvania
Dutch Cook Book Fine Old Recipes, Culinary Arts Press, 1936.

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