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CUCUMBERS IN OIL

(Pickles And Relishes) - (The International Jewish Cook Book)







One hundred medium-sized cucumbers, sliced thin lengthwise, add one pint
salt, let stand overnight, drain thoroughly in morning, add two pints of
sliced onions, then add dressing, consisting of four tablespoons of
black mustard seed, four of white mustard seed, two of celery seed,
one-half pint of best olive oil, one-half pint of white vinegar. Put
cucumbers and onions into this, add one teaspoon of powdered alum,
dissolved in a little warm water, add enough vinegar to cover it well,
let stand three weeks before using.











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