| Yield 1X: | 54.00 | oz | Allergens: | ||
| Portion: | 3 | oz | Onion | ||
| Portions: | 18.0 | ||||
| Shelf life: | 2 days | ||||
| Date: | 9.18.19 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Cucumbers, sliced 1/8″ | 3 | |
| Shallots, minced | 4.00 | |
| Dill, chopped | 1.00 | |
| Parsley, chopped | 1.00 |
Carefully measure and prepare all ingredients. Season the cucumbers with salt and pepper, then stir in remaining ingredients.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.