Recipe - Pickled Green Bean Salad

18 1/3 pound BEANS GREEN #10
1 One fourth pound ONIONS DRY
2 pound SUGAR; GRANULATED 10 LB
3 cup SALAD OIL; 1 GAL
2 tablespoon PEPPER BLACK 1 LB CN
1 One half qt VINEGAR CIDER
2 ounce SALT TABLE 5LB

1. DRAIN CANNED GREEN BEANS.

2. COMBINE BEANS AND ONIONS. SET ASIDE FOR USE IN STEP 4.

3. COMBINE SUGAR, VINEGAR, SALAD OIL, SALT, AND PEPPER; WHIP OR SHAKE
THOROUGHLY.

4. ADD DRESSING; BLEND WELL.

5. COVER; REFRIGERATE AT LEAST 6 HOURS UNTIL FLAVORS ARE WELL BLENDED.
KEEP
REFRIGERATED UNTIL READY TO SERVE.

NOTE: 1. IN STEP 2, 1 LB 6 OZ DRY ONIONS A.P. WILL YIELD 1 LB 4 OZ THINLY
SLICED ONIONS.

NOTE: 2. IN STEP 2, 2 One half OZ (2/3 CUPS PLUS 3 TBSP) DEHYDRATED ONIONS MAY
BE USED. SEE RECIPE NO. A01100.

Recipe Number: M04501

SERVING SIZE: 1/3 CUP

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.