Olive Oil Refrigerator Pickles

 

                                                               

 

24 pickling cucumbers

1/2 course salt

2 small onions, thinly sliced

4 c cider vinegar

1/2c med robust LG EVOO

1c mustard seeds (white if available)

1 T celery seeds

1. Wash the cucumbers, and slice into 1/8inch circles. Place in a large bowl, sprinkle with salt, and allow to sit for 3 hours.

2. Drain cucumbers well, and pat dry with paper towel or clean tea towel. Return the cucumbers to the bowl.

3. Add the onions to the cucumber, and toss to combine.

4. Place the vinegar, olive oil, mustard seeds, and celery seeds in a large bowl, and stir to mix thoroughly.

5. Transfer the cucumber-onion mixture to two quart sized sterilized jars, and ladle in the vinegar mixture, mading sure that each jar receives a good amount of seeds.

6. Store the pickles in the refrigerator for about 3 weeks before serving.