Cucumbers in Sour Cream for a Crowd

This tangy recipe serves 40 people and can be prepared the night before.

• Ready In: 24 hrs
• Serves: 40

Ingredients

• 20  large cucumbers, peeled and sliced thin
• 1⁄4 cup salt (add 1 tablespoon more to taste)
• 2 1⁄2 quarts sour cream
• 1 1⁄4 cups lemon juice
• 3  tablespoons sugar
• 1⁄2 cup  chopped scallion
•  fresh ground pepper
• 1⁄4 cup  chopped fresh parsley

Directions

1. Put cucumbers in a large, glass baking dish. Sprinkle 1/8 cup salt on the cucumbers, mixing well.
2. Chill the cucumbers in the refrigerator.
3. In a large mixing bowl, combine sour cream, lemon juice, scallions, sugar, pepper, and remaining salt.
4. Refrigerate at least 2 hours.
5. When both cucumbers and sour cream are well chilled, drain the water from the cucumbers and combine with the sour cream mixture.
6. Chill again in the refrigerator for several hours or overnight.
7. To serve, arrange cucumbers with sauce in several serving bowls and sprinkle with chopped parsley.