YIELD 68 SERVINGS
3 large cucumbers
2 tsp salt
1 large onion, quartered; sliced
2 tbsp salad oil
1/4 tsp black pepper
1/4 tsp sugar
2/3 cup vinegar
Directions
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
Servings: 8 servings
Bertha Marks's Cucumbers Recipe brought to you by Recipe Ideas
Categories: Cucumber; Vegetable
The History of Recipes
We can follow the history of meal recipes back into the far past, at least as far back into recorded history as early Egypt, and possibly even further than that. However, mostly, these ancient recipes were just very basic pictorial recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a series of tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. As we move into The time of the romans around 25BC a man called Apicius created a few documents which described recipes enjoyed by wealthy Romans. In his publication, Apicius tells us how the meals were divided into appetizers, main course and dessert, something that is very familiar to us today. He also describes how the Roman chefs used a good variety of spices, including some familiar names like bay, fennel and dill. Later, in the fifteenth century, knights returning from the crusades brought us many new spices and herbs from Arab cuisine, including spices such as parsley, basil and rosemary. These new foods and spices led to a torrent in recipe publications, some of which are kept safe in academic collections. By the advent of the 20th century, cooking publications are increasing in popularity mostly due to higher levels of literacy, increased leisure time and being a little richer. The revolution that is television brings us celebrity chefs and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Bertha Marks's Cucumbers recipe.
