Burke County Cucumber, Onion, Tomato Salad

Ingredients

Water, municipal(1 gallon, ¾ cup)1.047 gallons
Vinegar, distilled(2 quarts, ¼ cup)2.0625 quarts
Oil, cooking and salad, enova, 80 percent diglycerides(1 quart, ⅛ cup)1.0313 quarts
Sugar, granulated(1 quart, ⅛ cup)1.0313 quarts
Salt, kosher(⅔ cup, 1⅜ teaspoons)0.695 cup
Pepper, black(1 cup, ½ tablespoon)1.0313 cups
Cucumber, peeled, raw, small(6⅜ inches long)50 each
Tomatoes, red, ripe, raw, large, whole(3 inches diameter)50 each
Onions, raw, medium(2½ inches diameter)16⅔ each

Instructions

  1. Whisk water, vinegar, oil, sugar, salt and pepper together in a large bowl until smooth; add cucumbers, tomatoes, and onion. Stir to coat.
  2. Cover bowl with plastic wrap; refrigerate for at least 2 hours.

Recipe Notes

Nutrients are based upon 1 Portion Size ( 1/2 cup)