Recipe for Pickled Beet and Onion Salad 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
3 qt JUICE FROM BEETS
26 lb BEETS #10
1/2 lb ONIONS DRY
12 oz SUGAR, GRANULATED 10 LB
1/2 lb SUGAR, BROWN, 2 LB
1 tbl CINNAMON GROUND 1 LB CN
2 tsp PEPPER BLACK 1 LB CN
2 tbl CLOVES GROUND
2 qt VINEGAR CIDER
Instructions:
Instructions: 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

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