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|  | Pickled Cucumbers
3 cucumbers, scrubbed but not peeled
1 large onion
salt
5 ounces of white vinegar
3 ounces of water
3 envelopes of Sweet N Low
Pepper and several shakes of dill weed
Score the cucumbers with a fork and slice them very thin. Slice the onion in thin rings and separate. Arrange one layer of cucumbers and then a layer of onion rings, salting liberally on each layer. Allow to stand for 30 minutes. Sit a small dish over the cucumbers in a bowl and drain off the bitter liquid. Add vinegar, water, sweetener, pepper and dill weed. Refrigerate. This keeps well for several days in the refrigerator and will serve 6 |
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