Olive Oil Pickles
- 4 qts. small cucumbers, sliced
- 1 pt. small white onions, sliced
- 2 Tbs. white mustard seed
- 2 Tbs. celery seed
- 1 C. olive oil
Let cucumbers and onion slices stand in weak brine overnight. Drain, rinse in cold water and add white mustard seed, celery seed and olive oil. Mix well, put in sterilized jars and add vinegar to cover. Seal.