Bertha Markss Cucumbers Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
YIELD: 6-8 SERVINGS
3 large: Cucumbers,
2 tsp: Salt,
1 large: Onion, quartered; sliced
2 tbsp: Salad oil,
1/4 tsp: Black pepper,
1/4 tsp: Sugar,
2/3 cup: Vinegar,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp