ounces small cooked beets
cup white vinegar
Drain the beets, but save the liquid in a saucepan. Discard 1/2 cup of the liquid. Combine the beets, vinegar, sugar, Splenda, and salt in the saucepan. Bring just to a boil then turn the heat off. Transfer the beets into a sterilized glass jar and pour the liquid into the jar. Let sit for 5 minutes. Refrigerate, covered, for up to 1 month.