Bertolli Marinated Shrimp
INGREDIENTS:
--YIELD: 6-8 SERVINGS--
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
--YIELD: 6-8 SERVINGS--
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
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
The Southern Living Cookbook