This is a print preview of "Pickled Beet And Onion Salad" recipe.

Pickled Beet And Onion Salad Recipe
by Global Cookbook

Pickled Beet And Onion Salad
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  Servings: 12

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

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.
  6. NOTE:
  7. IN STEP 4, 2 LB 12 Ounce DRY ONIONS A.P. WILL YIELD 2 LB 8 Ounce THINLY SLICED ONIONS.
  8. NOTE:
  9. IN STEP 4, 5 Ounce (1 2/3 C.) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A01100.
  10. SERVING SIZE: 1/2 C.