Servings: 100 Portions
Portions: 1/2 Cup Each
20-30 approx. (20 lb) cucumbers, fresh, unpared
2 gallon water, cold
4-1/2 tablespoon (3 oz) salt
1-1/2 quart (2 lb) bacon, chopped
1-1/2 gallon sour cream
1 quart vinegar
2-1/4 tablespoon (1-1/2 oz) salt
1 tablespoon pepper, black
Slice cucumbers paper-thin. Use slicing machine, if possible. Add 4-1/2 tablespoon salt to 2 gallon 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:
21 lb fresh cucumber A.P. will yield 20 lb sliced, unpared cucumbers.
Chopped bacon may be omitted from recipe.