Pickled Beets

I thought maybe using a "Pickled Beets" recipe, just leave out 
the salt and sugar, would suffice.

Recipe from Ball Blue Book :

2 lbs beets 
1 1/2 c onions, sliced (optional)
1 1/4 c cider vinegar 
3/4 c water
1/2 T mustard seed
1/2 t whole allspice
1/2 t whole cloves
1 1/2 sticks cinnamon, broken

**You can buy Pickling Spice, which is the above spices already 
mixed, cheaper too, just use about 1 1/2 T of the mixed spices.**

Trim beet tops leaving 3 inches of stem and leave tap root untrimmed.
 
Wash and place in boiling water, return to a boil. Reduce heat and 
simmer just until tender, depending on size of beets. ( I personally 
like the smaller ones) 

Remove from heat and place in ice water, peeling them as soon as 
they are cool enough to handle. 

Set aside.

In a large pan, place the remaining ingredients and bring to a boil, 
reduce heat and simmer for 5 min. 

Add beets and cook until hot throughout. 

Remove the cinnamon. May be stored in the fridge for up to 2 weeks. 

Makes about 2 pints. (These have the best flavor after several days) 

**Too vinegary??? Add some Splenda after cooking and allow to set in 
fridge a few days.**

Enjoy....Patty 

chephtsiybahh