Bertha marks's cucumbers
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Cucumbers |
| 2 | teaspoons | Salt |
| 1 | large | Onion; quartered; sliced |
| 2 | tablespoons | Salad oil |
| ¼ | teaspoon | Black pepper |
| ¼ | teaspoon | Sugar |
| ⅔ | cup | Vinegar |
Directions
YIELD: 6-8 SERVINGS
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