| | Bertha Markss Cucumbers
3 large Cucumbers
2 teaspoons of salt
1 large Onion, quartered; sliced
2 tablespoons of salad oil
1/4 teaspoon of black pepper
1/4 teaspoon of sugar
2/3 cup of vinegar
Peel cucumbers and slice very thin. Place in layers in shallow bowl, sprinkling salt between layers. Cover with a plate and weight the plate down with a heavy object. Allow to stand at room temperature for about 2 hours. Drain well, gently pressing liquid from the cucumbers with palms of hands. Put in large jar with tight-fitting cover and add onions. Combine oil, pepper, sugar and vinegar; stir well and pour over cucumbers and onions. If dressing does not cover the vegetables, add vinegar until it does. Chill for 12 hours before serving. Excellent with beef. Yield: 6 to 8 servings as a condiment; double the recipe for a cocktail party for about 20.
MM Wrenn The Southern Living Cookbook Posted to MM-Recipes Digest V4 #337 by "Deborah K?hnen" on Dec 29, 97 |
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