Title: Cucumber and Onion Salad
Categories:
Yield: 100 Servings

2 c WATER
15 lb CUCUMBERS FRESH
3 lb ONIONS DRY
1 lb SUGAR; GRANULATED 10 LB
1 ts PEPPER BLACK 1 LB CN
1 1/2 qt VINEGAR CIDER
2 oz SALT TABLE 5LB

1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO.
MG0100.

2. COMBINE CUCUMBERS AND ONIONS.

3. COMBINE SALT, PEPPER, SUGAR, VINEGAR, AND WATER; BLEND WELL.

4. POUR OVER CUCUMBER AND ONIONS.

5. COVER; REFRIGERATE AT LEAST 1 1/2 HOURS. KEEP REFRIGERATED UNTIL
READY
TO SERVE.
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1: 17 LB 14 OZ FRESH CUCUMBERS A.P. WILL YIELD 15 LB
SLICE, PARED CUCUMBERS, 3 LB 6 OZ DRY ONIONS A.P.
WILL YIELD 3 LB SLICED ONIONS.

2. IN STEP 2, 6 OZ (4 1/2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A-11.

Recipe Number: M01500

SERVING SIZE: 1/2 CUP (3

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.