Pickled Beet and Onion Salad

Ingredients

3 quarts JUICE FROM BEETS
26 pounds BEETS #10
2 1/2 pounds ONIONS DRY
12 pounds oz SUGAR, GRANULATED 10
1 1/2 pounds SUGAR, BROWN, 2 LB
1 pound tbl CINNAMON GROUND 1 CN
2 pounds tsp PEPPER BLACK 1 CN
2 tablespoons CLOVES GROUND
2 quarts VINEGAR CIDER
1 ounce SALT TABLE 5LB

Preparation

1
1. DRAIN BEETS; RESERVE JUICE FOR USE IN STEP 2 AND BEETS FOR USE IN STEP 4. IF WHOLE BEETS ARE USED, SLICE.
2
2. COMBINE RESERVED JUICE, VINEGAR, CINNAMON, CLOVES, SALT, PEPPER,AND SUGAR
3
3. COVER; BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES. COOL.
4
4. COMBINE BEETS AND ONIONS.
5
5. POUR SAUCE OVER BEETS AND ONIONS. COVER; REFRIGERATE AT LEAST 3 TO 4 HOUR BEFORE SERVING, KEEP REFRIGERATED UNTIL READY TO SERVE.
6
NOTE:
7
1. IN STEP 4, 2 LB 12 OZ DRY ONIONS A.P. WILL YIELD 2 LB 8 OZ THINLY SLICED ONIONS.
8
NOTE:
9
2. IN STEP 4, 5 OZ (1 2/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A01100.
10
SERVING SIZE: 1/2 CUP

 



Yield:

100.0 servings

Added:

Tuesday, December 15, 2009 - 2:02pm

Creator:

Anonymous

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