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Bertha Mark's Cucumbers

Source of Recipe

From "The Southern Living Party Cookbook"


Recipe Introduction

"Normally I use high-quality olive oil when I make a vinaigrette, but this is not the time or place for that. This cucumber recipe needs a light oil with a neutral flavor. The vinegar should be the driving flavor and the oil take a back seat."

List of Ingredients

â—¦ 3 large cucumbers (about 2¼ pounds)
â—¦ 2 teaspoons table salt or pickling salt
â—¦ 1 small yellow onion, quartered and sliced ¼ inch thick (about 1 cup)
â—¦ â…” cup white vinegar
â—¦ 2 tablespoons olive oil
â—¦ ¼ teaspoon black pepper
â—¦ ¼ teaspoon granulated sugar


Recipe

Peel the cucumbers, and cut into â…›-inch-thick slices. Arrange in layers in a shallow bowl, sprinkling the salt evenly between the layers. Place a plate directly on the cucumbers, and top the plate with a heavy object (such as a can or cast iron skillet). Let stand at room temperature 2 hours.

Drain well, gently pressing the liquid from the cucumbers with the palms of your hands. Place the cucumbers and onions in a 1-quart jar with a tight-fitting lid.

Whisk together the vinegar, oil, pepper, and sugar; pour over the cucumbers and onions. Cover with the lid, and chill 12 hours before serving.


Serves 8