- 1 C. vinegar (apple cider is best)
- 1 C. sugar (Splenda can be substituted)
- 4 cans of beets
Drain most of the liquid from the beets, reserving 1/2 can of the liquid. Place beets in large plastic bowl with lid. Add liquid, vinegar, and sugar. Cover and shake well to mix. Refrigerate over night or longer.