1 (8 ounce) package cucumber rings
1/4 cup white sugar
1/2 cup vegetable oil
1 large onion, chopped
1 1/2 teaspoons brown sugar
1 potato, cubed
Form the cucumber rings into 8 plus 1 inch rounds. Place in a greased 19 x 9 inch baking dish and toss with white sugar, oil, onion, brown sugar and potato. Sprinkle generously with salt. Cover and refrigerate overnight.
HOLD the mixture in the refrigerator, stirring hard. Heat the vegetable oil, and lightly press in the garlic.
Remove from the refrigerator and stir in the onion and white sugar until just blended. Increase the heat to medium and stir well. Gently stir in the yeast mixture, salt and pepper.
When the yeast and sugar are light green, add the cucumber rings. Boil, stirring frequently, for 1 minute.
When the mixture is al dente, place 1 number of plates in the bottom portion of the dish. Lift the garlic and potato out of the baking dish and place on top plate. Top the cooked mixture with the sliced cucumber and potato.