Ingredients
- 3 quart JUICE FROM BEETS
- 26 lb BEETS #10
- 2 1/2 lb ONIONS DRY
- 12 ounce SUGAR, GRANULATED 10 LB
- 1 1/2 lb SUGAR, BROWN, 2 LB
- 1 Tbsp. CINNAMON Grnd 1 LB CN
- 2 tsp PEPPER BLACK 1 LB CN
- 2 Tbsp. CLOVES Grnd
- 2 quart VINEGAR CIDER
- 1 ounce SALT TABLE 5LB
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Pickled Beet And Onion Salad
Servings: 12
Directions
- 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 Min. Cold.
- 4. COMBINE BEETS AND ONIONS.
- 5. POUR SAUCE OVER BEETS AND ONIONS. COVER; Chill AT LEAST 3 TO 4 HOUR BEFORE SERVING, KEEP REFRIGERATED Till READY TO SERVE.
- NOTE:
- 1. IN STEP 4, 2 LB 12 Ounce DRY ONIONS A.P. WILL YIELD 2 LB 8 Ounce THINLY SLICED ONIONS.
- NOTE:
- 2. IN STEP 4, 5 Ounce (1 2/3 C.) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A01100.
- SERVING SIZE: 1/2 C.
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