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PUSCH GENEALOGY

Photo of Cream Cucumber Salad
Image licensed under Creative Commons

INGREDIENTS

  • 18 lge. cucumbers, peeled & sliced
  • 2 lge. onions, sliced
  • 2 tbsp. pickling salt
  • 1-1/2 c. mayonnaise
  • 1/2 c. sugar
  • 1/4 c. vinegar

DIRECTIONS

  1. Let cucumbers, onions and salt soak overnight or 8 hours. Drain and squeeze all juice that you can out of them.
  2. Beat mayonnaise, sugar and vinegar together; pour over and stir cucumbers and onions.
  3. Pack in jars and seal. Put in refrigerator (will keep up to 6 months.)

YIELD: Four quarts.

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