Olive Oil Pickles - cooking recipe

Ingredients

50 pickles, sliced thin
1 Tbsp. celery seed
1/4 c. mustard seed
1/2 c. olive oil
1 c. salt

Preparation

Cover with weak vinegar about 1/3 vinegar and 2/3 water.
Put in kettle or crock and cover.
Let stand for four days.
Stir each morning.
Can on fourth day.