Pickled beet and onion sa

100 Servings

Ingredients

Quantity Ingredient
3 quarts JUICE FROM BEETS
26 pounds BEETS #10
2½ pounds ONIONS DRY
12 ounces SUGAR; GRANULATED 10 LB
1½ pounds SUGAR; BROWN, 2 LB
1 tablespoon CINNAMON GROUND 1 LB CN
2 teaspoons PEPPER BLACK 1 LB CN
2 tablespoons CLOVES GROUND
2 quarts 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 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 (1⅔ CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A01100.

Recipe Number: M03700

SERVING SIZE: ½ CUP

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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