Oil Pickles.
100 small cucumbers, 3 pints small white onions. Slice all together and put layers of cucumbers and onions, with salt between. Let stand two hours, and drain off the brine; then add 1/4 cup each of white mustard seed, white pepper and celery seed, 2 cups olive oil, and alum size of a walnut, dissolved in vinegar. Cool with vinegar and put in jars.