- 3 pounds Michigan cucumbers, sliced ⅛”
- 2 pounds fresh tomatoes, chopped
- 12 ounces red or yellow onion, sliced (optional)
- 1 cup vinegar, white
- 1 cup salad oil
- 1 ¼ ounces salt
- 1 ¼ ounces sugar
- ½ teaspoon white pepper
Prepare vegetables. It is not necessary to peel cucumber. Slice onion very thin. Combine cucumbers, onions and tomatoes, set aside.
Combine vinegar, salad oil, sugar, salt and pepper to make marinade. Pour marinade over cucumber mixture and stir to distribute evenly.
Refrigerate at least 2 hours before service. Portion ½ cup (4 ounces) per portion.
Yield: 25 servings
Recipe courtesy of Carroll Services Inc. Foodpro