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Add a photoПорций: 12
Ингредиенты
- 3 quart JUICE FROM BEETS
- 26 lb BEETS #10
- 2 1/2 lb ONIONS DRY
- 12 ounce SUGAR, GRANULATED 10 LB
- 1 1/2 lb SUGAR, BROWN, 2 LB
- 1 Tbsp. CINNAMON Grnd 1 LB CN
- 2 tsp PEPPER BLACK 1 LB CN
- 2 Tbsp. CLOVES Grnd
- 2 quart VINEGAR CIDER
- 1 ounce SALT TABLE 5LB
Инструкции
- 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 Min. Cold.
- 4. COMBINE BEETS AND ONIONS.
- 5. POUR SAUCE OVER BEETS AND ONIONS. COVER; Chill AT LEAST 3 TO 4 HOUR BEFORE SERVING, KEEP REFRIGERATED Till READY TO SERVE.
- NOTE:
- 1. IN STEP 4, 2 LB 12 Ounce DRY ONIONS A.P. WILL YIELD 2 LB 8 Ounce THINLY SLICED ONIONS.
- NOTE:
- 2. IN STEP 4, 5 Ounce (1 2/3 C.) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A01100.
- SERVING SIZE: 1/2 C.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1245g | |
| Recipe makes 12 servings | |
| Calories 834 | |
| Calories from Fat 15 | 2% |
| Total Fat 1.77g | 2% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1472mg | 61% |
| Potassium 2739mg | 78% |
| Total Carbs 195.13g | 52% |
| Dietary Fiber 21.2g | 71% |
| Sugars 168.06g | 112% |
| Protein 12.67g | 20% |
