Recipe#796

Servings: YIELD: 100 Portions
Portions: 1/2 Cup Each
Pan Size:
Temperature:

INGREDIENTS

20-30 approx. (20 lb) cucumbers, fresh, unpared
2 gal water, cold
4 1/2 tbsp. (3 oz) salt
1 1/2 qt. (2 lb) bacon, chopped
1 1/2 gal sour cream
1 qt. vinegar
2 1/4 tbsp. (1 1/2 oz) salt
1 tbsp. pepper, black

INSTRUCTIONS

Slice cucumbers paper-thin. Use slicing machine, if possible. Add 4 1/2 tbsp salt to 2 gal water. Soak cucumbers in salted water for 30 minutes. Drain thoroughly. Cook bacon until crisp; drain off fat. Combine cucumbers, bacon, sour cream, vinegar, 2 1/4 tbsp salt, and pepper. Cover and refrigerate for 2 hours or until flavors are well blended.

NOTE: 1. 21 lb fresh cucumber A.P. will yield 20 lb sliced, unpared cucumbers.
2. Chopped bacon may be omitted from recipe.