Serves: 5
Total Calories: 606
Yield: 2 Quarts

24 small cucumbers each 3 to 4 inches long
1/2 cup coarse salt
2 small onions thinly sliced
4 cups cider vinegar
1/2 cup olive oil
1 cup mustard seeds (preferably white)
1 tablespoon celery seeds

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

2. Drain the cucumbers of any accumulated juices, and pat dry with a paper towel. Return the cucumbers to the bowl.

3. Add the onions to the drained 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, making sure that each jar receives a good number of seeds.

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

Nutritional Facts:

Serves: 5
Total Calories: 606
Calories from Fat: 192

More Recipes from the The Sophisticated...Olive Cookbook:
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The Dirty Martini
The Martini's Finishing Touch
Jessica's Special Stuffed Olives
Spicy Marinated Olives
Cheese Bite Surprise
Basic Bruschetta
Spinach Bruschetta with Feta Cheese
Easy Bruschetta
Easy Olive Tapenade
Olive Oil Refrigerator Pickles
Olive and Garbanzo Bean Tapenade
Old-Style French Tapenade
Chunky Hot Pepper Dip
Eight-Layer Mexican Dip