Makes a lot!
1 peck of fresh beets1 cup Splenda granulated
1 cup white vinegar
1/2 cup water
1 1/2 tsp pickling spice
salt & pepper to taste
Wash the beets but do NOT remove the stems or roots.
Put in a BIG pot.
Add water to cover the beets.
Slow boil for 2 1/2 to 3 hours. Do NOT stab with a fork to see if they're done....just cook them 2 1/2 – 3 hours at a slow (not rolling) boil.
While your slicing the beets, in a small saucepan, bring the Splenda, vinegar, water and pickling spice (as well as the salt & pepper if you choose to use them) to a boil. Reduce the heat and simmer for 30 minutes. Pour this mixture over the beets in the big bowl; cover and refrigerate.
Will last @6 months in the refrigerator......maybe YOUR refrigerator, but not mine!
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***