24 each cucumber
1 quart onion
1 cup salt
1/2 pint olive oil
3 tablespoon pepper
1/4 lb mustard, dry
3 pint cider vinegar
Remove the skins from the cucumbers and slice very thin, add the peel and sliced 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 air-tight jars and let stand for 6 weeks. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
