Pickled Beet and Onion Salad
By: Anonymous
Published: Tuesday, December 15, 2009 - 2:02pm

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