Recipe - Pickled Beet And Onion Sa

3 qt JUICE FROM BEETS
26 pound BEETS #10
2 One half pound ONIONS DRY
12 ounce SUGAR; GRANULATED 10 LB
1 One half pound SUGAR; BROWN, 2 LB
1 tablespoon CINNAMON GROUND 1 LB CN
2 teaspoon PEPPER BLACK 1 LB CN
2 tablespoon CLOVES GROUND
2 qt VINEGAR CIDER
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.

Recipe Number: M03700

SERVING SIZE: One half CUP

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.