Hopkins Family Cookbook

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All Authors Aunt Karen (Dean) Aunt Karen and Uncle Jon (Dean) Aunt Kim (Downey) Brendon Downey Dad (Kirk Hopkins) Daddy (Kirk Hopkins) Debbie Milesky Grandma (Karen) Oller Grandma (Louise) Hopkins Grandma (Nelda) Hopkins Grandma (Nelda) Hopkins and Mama (Ovie Mae) Wilson Great Grandma (Louise) Hopkins Great Grandma (Lydia) Tibbles Great Grandma (Marie) Oller Heather Dean Hunter Dean Jodie Dawson Mme. McCoy (Natalie's French Teacher) Mom (Pam Hopkins) Mom (Pam Hopkins, originally from Margie Geisler, secretary at school) Nanny (Sandy Downey, Uncle Bryant's mom) Natalie Hopkins Rachel Milesky Rima Milesky Sandy Knose

Table of Contents or Details
Table of Contents Recipe Details

Style
clover dark food

Pickled Beets by Mom (Pam Hopkins)

Ingredients

• 1/2 cup apple cider vinegar
• 1/2 cup water
• 1/4 cup onion, sliced
• 4 peppercorns
• 3 cloves
• 2 tablespoons honey
• 1 cinnamon stick
• 1/4 teaspoon salt
• 2 cups beets, cooked and sliced

Notes

The easiest way to cook the beets is to wrap in foil and bake for about 1 hour.

Directions

• Combine vinegar and water in a small saucepan.
• Add onion, peppercorns, cloves, honey, cinnamon and salt.
• Bring the brine to a boil; boil for 5 minutes
• Slice cooked beets into 1/4 inch thick slices.
• Pack beets into canning jar and pour the hot brine over the beets, removing the cinnamon stick.
• Let the jar cool on the counter for an hour or so, then refrigerate.
• Beets are ready to eat after 1 day and will keep in the refrigerator for up to 1 month.

Category

Snacks