Pickled Beets (Diabetic)
By á-15956
Rate this recipe
4.5/5
(18 Votes)
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.
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