Grandma Eckberg's Recipes

Olive Oil Pickles

  These pickles have been considered the best they have ever tasted by many persons, and they are easy to make and will keep in a stone crock all the year around.
  Take one hundred cucumbers, about the size of your finger, slice them without peeling and soak in water with a half of a five-cent bag of table salt for three hours. Then drain the cucumbers and mix with three pints of button onions, sliced thin and measured after slicing.
  Add half a pint of pure olive oil, one ounce of white pepper, three ounces of mustard seed, one ounce of celery seed, a small piece of alum dissolved in hot water and sufficient vinegar to cover the pickles. Mix well, sprinkle a few pieces of horseradish over the top, cover and set away for two or three days before using.
  Miss H. Eklund

From a recipe pasted inside Ida's old cookbook.

Home