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.
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