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