Pickled Beet and Onion Salad M.Salads, Salad Dressings, and Relishes No.037
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|Yield: 100 Portions Each Portion: 1/2 Cup|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Beets, Sliced | 26LB | 3.00 Gal | 1. Drain beets; reserve juice |
| | | | for use in Step 2 and beets |
| | | | for use in Step 4. If whole |
| | | | beets are used, slice them. |
|--------------------|----------|----------|-----------------------------------|
|Reserved Stock | | 3.00 Qrt | 2. Combine reserved juice, |
|Vinegar, White | | 2.00 Qrt | vinegar, cinnamon, cloves, |
|Cinnamon | | 1.00 Tbsp| salt, pepper and sugars. |
|Cloves, Ground | | 2.00 Tbsp| 3. Bring to a boil; reduce heat; |
|Salt | 2OZ| 3.00 Tbsp| simmer 10 minutes. Cool. |
|Pepper, Black, Groun| | 2.00 Tspn| |
|d | | | |
|Sugar, Extra Fine Gr| 1LB | 2.25 Cup | |
|anulated | | | |
|Sugar, Brown, #10 | 2LB | 5.50 Cup | |
|--------------------|----------|----------|-----------------------------------|
|Dehydrated Onions | 2LB 8OZ| 2.00 Qrt | 4. Combine beets and onions. |
| | | | 5. Pour sauce over beets and |
| | | | onions. Cover; refrigerate |
| | | | at least 3 to 4 hours before |
| | | | serving. Keep refrigerated |
| | | | until ready to serve. |
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NOTE: 1. In Step 4, 2 lb 12 oz dry onions A.P. will yield 2 lb 8 oz
thinly sliced onions.
2. In Step 4, 5 oz ( 1 2/3 cups) dehydrated onions may be
used. See Recipe A-11.