| Yield 1X: | 120.00 | oz | Allergens: | ||
| Portion: | 1.5 | oz | Garlic | ||
| Portions: | 80.0 | ||||
| Shelf life: | 2 weeks | ||||
| Date: | 12.14.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Persian cucumbers, ends removed, sliced | 7 | 8.00 |
| White vinegar | 4 | |
| Garlic, crushed | 4.00 | |
| Kosher salt | 4.00 | |
| Dill leaves, chopped coarsely (bunch) | 4.00 |
Carefully measure and prepare all ingredients. Combine the vinegar and salt, and stir to dissolve.
Layer the sliced cucumbers into a cambro, aternating cucumbers, crushed garlic, and chopped dill. Pour vinegar and salt solution over, and press down.
Cover, label, date, and initial. Store refrigerated. Ready in two days.