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Name: Pickled Beet and Onion Sa
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 100
Cuisine: American
Ingredients: 2 1/2 lb Onions; 2 qt VINEGAR CIDER; 1 tb CINNAMON GROUND 1 LB CN; 3 qt JUICE FROM BEETS; 2 tb CLOVES GROUND; 2 ts PEPPER BLACK 1 LB CN; 1 1/2 lb SUGAR; BROWN, 2 LB; 26 lb BEETS #10; 12 oz SUGAR; GRANULATED 10 LB; 1 oz Salt

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INGREDIENTS

2 1/2 lb Onions
2 qt VINEGAR CIDER
1 tb CINNAMON GROUND 1 LB CN
3 qt JUICE FROM BEETS
2 tb CLOVES GROUND
2 ts PEPPER BLACK 1 LB CN
1 1/2 lb SUGAR; BROWN, 2 LB
26 lb BEETS #10
12 oz SUGAR; GRANULATED 10 LB
1 oz Salt

Servings

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. Recipe Number: M03700 SERVING SIZE: 1/2 CUP From the (actually used today!). Downloaded from G Internet, G Internet.

NOTES

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Pickled Beet and Onion Sa

2 1/2 lb Onions
2 qt VINEGAR CIDER
1 tb CINNAMON GROUND 1 LB CN
3 qt JUICE FROM BEETS
2 tb CLOVES GROUND
2 ts PEPPER BLACK 1 LB CN
1 1/2 lb SUGAR; BROWN, 2 LB
26 lb BEETS #10
12 oz SUGAR; GRANULATED 10 LB
1 oz Salt

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: 1/2 CUP    From the <Army Master Recipe Index File> (actually used today!).  Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (196g)
Recipe Makes: 100 Servings

Calories: 44
Calories from Fat: 1 (2%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 3.9mg		0 %
Potassium 106.6mg		3 %
Total Carbohydrate 10.1g		3 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 8.7g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 44

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