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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

BERTHA MARKS'S CUCUMBERS

Date Added: September 12, 2009

Ingredients:

3 Cucumbers pared, halved
2 Teaspoons Salt plus more for sprinkl ing
1 Onion quartered
2 Tablespoons Salad Oil to taste
1/4 Teaspoon Pepper coarse ground, to taste
1/4 Teaspoon Sugar Brown
Cup Vinegar white or cane
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Directions:

1. Peel cucumbers and slice very thin.

2. Place in layers in shallow bowl, sprinkling salt between layers.

3. Cover with a plate and weight the plate down with a heavy object.

4. Allow to stand at room temperature for about 2 hours.

5. Drain well, gently pressing liquid from the cucumbers with palms of hands.

6. Put in large jar with tight-fitting cover and add onions.

7. Combine oil, pepper, sugar and vinegar; stir well and pour over cucumbers and onions.

8. If dressing does not cover the vegetables, add vinegar until it does.

9. Chill for 12 hours before serving. Excellent with beef.

10. Yield: 6 to 8 servings as a condiment; double the recipe for a cocktail party for about 20.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Sulfites, Natural Sweeteners, Cucumber, Vinegar, Onion, Olive Oil allergies.
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