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. Source: Pennsylvania Dutch Cook Book -
Fine Old Recipes, Culinary Arts Press, 1936.
