| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Entertain, Cocktail, Appetizers, Vegetables | 8 | Servings | |
INGREDIENTS
| 3 | lg | Cucumbers |
| 2 | ts | Salt |
| 1 | lg | Onion; quartered; sliced |
| 2 | tb | Salad oil |
| 1/4 | ts | Black pepper |
| 1/4 | ts | Sugar |
| 2/3 | c | Vinegar |
INSTRUCTIONS
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 Posted to MM-Recipes Digest V4 #337 by "Deborah Kühnen" <DEBKUHNEN@classic.msn.com> on Dec 29, 97
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