Recipe

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• 2 tbsp splenda sugar substitute
• 3/4 tsp salt
• 1/8 tsp ground cloves
• 1/3 cup apple cider vinegar
• 1 (16 oz) can canned beets, sliced, drained , reserve juice
• 1/3 cup beet juice ( if not enough add water)
• 1 medium onion, sliced

• 1 Combine Splenda, salt and cloves in bowl (I use metal or glass to avoid staining); mix well.
• 2 Stir in vinegar and beet juice.
• 3 Add beets and onion; toss well.
• 4 Spoon into a quart size mason jar (wide mouth works great) top with lid. Store in refrigerator, shaking occaionally. Serve with anything!