Servings: 100 Portions
Portions: 1/2 Cup Each
3 gallon (26 lb or 4-No. 10 can) beets, canned, sliced
3 quart reserved liquid
2 quart vinegar
1 tablespoon cinnamon, ground
2 tablespoon cloves, ground
3 tablespoon (2 oz) salt
2 teaspoon pepper, black
2-1/4 cups (1 lb) sugar, granulated
1 1/3 quart (2 lb) sugar, brown
2-1/2 quart (2 lb 8 oz) onions, dry, thinly sliced
Drain beets; set aside. Reserve liquid; set aside. Combine reserved liquid, vinegar, cinnamon, cloves, salt, pepper, granulated sugar and brown sugar. Bring to a boil; reduce heat and simmer 10 minutes. Cool. Combine beets and onions. Pour sauce over vegetables. Cover and refrigerate for 3 to 4 hours before serving.