Oil Cucumbers

Ingredients

• ½ pound white mustard seed
• ½ pound white pepper
• 1 ounce celery seed
• a few blades of mace
• 3 or 4 white onions
• a few little red peppers
• 1 pint best salad oil
• ½ pint coarse sea salt (formerly 'bay salt')
• best vinegar

Directions

1. Slice the cucumbers thinly and layer them in a jar, sprinkling each layer with salt, using ½ pint of salt for a peck of cucumbers.

2. Let the cucumbers sit overnight or for 1-2 days.

3. Drain off the water.

4. In a jar, place a thin layer of cucumber slices, add 2 thin slices of onion, a little red pepper, a blade of mace, a sprinkle of mustard seed, white pepper, and celery seed, and 2 tablespoons of oil.

5. Repeat the layers until the jar is full, finishing with best vinegar.

6. Let the pickles sit for 2 months before using.