Kimchee, cucumber and onion

Yield: 100 Servings

Measure Ingredient
1 teaspoon GARLIC DEHY GRA
13 pounds CUCUMBERS FRESH
5 pounds ONIONS DRY
8 ounces SUGAR; GRANULATED 10 LB
½ pounds PEPPER RED GROUND
30 ounces HOT SAUCE
8 ounces VINEGAR CIDER

1. TRIM

NO. M-G-1.

2. SLICE CUCUMBERS AND ONIONS ⅛" THICK; 3. COMBINE ALL OTHER INGRIEDIENTS AND BLEND WELL.

5. COVER; REFRIGERATE 1½ HOURS.

Recipe Number: S00066

SERVING SIZE: 4 OZ

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

Similar recipes