Pickled Beets (Diabetic)

By á-15956

Ingredients

• 29 ounces small cooked beets
• 1/2 cup white vinegar
• 4 packets Splenda
• 2 packets Sugar
• 1/2 teaspoon salt

Details

Servings 10

Preparation

Step 1

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.