Recipe: Pickled Beets (using Splenda)

PICKLED BEETS USING SPLENDA

2 lbs (1 L) small beets
2 cups (500 mL) white vinegar, 5 % acidity
2/3 cup (150 mL) water
1 1/3 cups (325 mL) Splenda Granular

Cook beets with tap root and 2 inches (5 cm) stem intact in boiling water for 20 to 30 minutes or until tender. Drain, rinse with cold water, and remove roots, stems and skin. Slice or quarter beets, if desired.

Pack beets into hot sterilized canning jars leaving 1 inch (2.5 cm) head space.

Combine vinegar and water in saucepan. Bring to boil. Stir in Splenda until dissolved.

Pour over beets, leaving 1/2 inch (1 cm) head space. Remove any air bubbles by running a knife around inside of jar. Apply 2-piece canning lids that have been in boiling water 5 minutes.

Process in boiling water bath 30 minutes. Cool. Store in cool, dark location.

Yield: 6 cups (1.5 L)