Cucumber Pickle
Submitted by jamie99026
Pennsylvania-style cucumber pickles with olive oil, dry mustard, black pepper, and apple cider vinegar. Salt overnight, jar them up, and wait 6 weeks for a bold, mustardy pickle.
YIELD
6 jarsPREP
24 hrsCOOK
20 minREADY
6This is a Pennsylvania Dutch pickle recipe that takes patience, but rewards you with something you flat-out cannot buy in a store.
Twenty-four cucumbers get sliced paper thin with a quart of sliced onions, salted overnight, then drained and stirred into a punchy mix of olive oil, dry mustard, black pepper, and apple cider vinegar. Pack them into airtight jars and wait six weeks.
That waiting period is when the magic happens. The mustard and vinegar mellow, the olive oil softens everything, and the cucumbers develop a tangy, peppery bite that’s uniquely Pennsylvania Dutch.
Kitchen Tips
- Slice the cucumbers as thin as you possibly can; thick slices won’t absorb the brine as well
- Drain the salted cucumbers very thoroughly after their overnight soak or the brine will be too diluted
- Use airtight jars and store in a cool, dark place during the 6-week curing period
- The dry mustard is key to the flavor; don’t substitute prepared yellow mustard
Ingredients
Directions
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.
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