Recipe - Bertha Markss Cucumbers

YIELD: 68 SERVINGS
3 lg Cucumbers
2 teaspoon Salt
1 lg Onion; quartered; cut or sliced up
2 tablespoon Salad oil
One fourth teaspoon Black pepper
One fourth teaspoon Sugar
2/3 cup 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 tightfitting 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 MMRecipes Digest V4 #337 by "Deborah Kühnen"
DEBKUHNEN@classic.msn.com on Dec 29, 97