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Olive Oil Pickles

Source of Recipe


Recipes From Home






List of Ingredients



• 7 lbs. carrots, peeled and sliced 1/4-inch thick
  
• 14 lbs. pickling cucumbers, sliced 1/4-inch thick
  
• 6 lbs. yellow onions, sliced 1/4-inch thick
  
• 3 cups kosher salt
  
• 4 quarts white wine vinegar
  
• 2-3/4 cups olive oil
  
• 1 cup celery seeds
  
• 1-1/2 cups yellow mustard seeds
  
• 1/4 cup red pepper flakes
  






Instructions



1. Bring a pot of salted water to a simmer and blanch the carrots for 3 minutes. Rinse the carrots under cold running water. Place the carrots, cucumbers and onions in a large bowl and toss them with the salt. Let the mixture stand overnight, about 8 hours.
   
   
2. Drain and rinse the vegetables and return them to the bowl. Pour the vinegar over them and let stand for 3 to 4 hours.
   
   
3. Drain the vinegar into a saucepan; add the olive oil, celery seeds, mustard seeds and red pepper flakes to the vinegar and bring to a boil.
   
   
4. Pack the cucumbers, carrots and onions into 16 hot, sterilized pint jars. Ladle the boiling pickling liquid over them, evenly distributing the spices among the jars, and leave 1/2-inch headspace. Wipe the rims and seal the jars. Process in a boiling water bath for 10 minutes.
   
   Makes 16 pint jars.