Pickled Beet and Onion Salad

Photo: flickr user Greencolander

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

1 ounce SALT TABLE 5LB

1. DRAIN BEETS; RESERVE JUICE FOR USE IN STEP 2 AND BEETS FOR USE IN STEP 4. IF WHOLE BEETS ARE USED, SLICE.

2. COMBINE RESERVED JUICE, VINEGAR, CINNAMON, CLOVES, SALT, PEPPER,AND SUGAR

3. COVER; BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES. COOL.

4. COMBINE BEETS AND ONIONS.

5. POUR SAUCE OVER BEETS AND ONIONS. COVER; REFRIGERATE AT LEAST 3 TO 4 HOUR BEFORE SERVING, KEEP REFRIGERATED UNTIL READY TO SERVE.

NOTE:

1. IN STEP 4, 2 LB 12 OZ DRY ONIONS A.P. WILL YIELD 2 LB 8 OZ THINLY SLICED ONIONS.

NOTE:

2. IN STEP 4, 5 OZ (1 2/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A01100.

SERVING SIZE: 1/2 CUP

100.0 servings

Tuesday, December 15, 2009 - 2:02pm

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