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Olive Oil Pickles Recipe

Ingredients

How to make it

  • Gently wash the cucumbers, and remove the blossom ends. If the cucumbers are 2 to 3 inches long, leave them whole; if they are 4 to 5 inches long, slice them into 1/16-inch thick rounds. In a bowl, toss the cucumbers and onions with salt. Let then stand 3 to 5 hours.
  • Drain the vegetables well. Layer them in a sterile 1-quart jar with the pepper flakes and , if you like, the mustard seeds. Leave at least 1-inch headspace. Cover the vegetables well with vinegar, almost to the rim, then cover the surface with the olive oil. Cover the jar with a nonreactive cap, preferably one that is all plastic. Store the jar in a cool, dry, dark place.
  • The pickles will be ready to eat in about 3 weeks, and will keep well, unopened for at least 6 months. Makes 1 quart.

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choclytcandy Dallas, Dallas

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