2 dozen 6 inch cucumbers
2 qt. boiling water
1 1/2 c. salt
1 c. olive oil
1/4 lb. white mustard seed
1/4 lb. black mustard seed
6 c. vinegar

Wipe and slice cucumbers thinly without paring. Cover with a brine made of water and salt and let stand overnight. Drain thoroughly and put into a crock. Mix the remaining ingredients and pour over cucumbers. Stir frequently.