Pickled Beets

Trim the top stem and wash the beets. Place the washed beets in a large pot of water and boil for 25 minutes, or until tender. Remove the pot from the stove and run cold water over the beets until they are cool enough to touch. Use your hands to slip the skin off the beets, then trim any remaining stems and roots. Cut the cooked beets as desired.

To make the pickling liquid: Combine red wine vinegar, sweetener (or sugar), salt, and 1/2 cup water in a small saucepan. Heat the mixture until the sweetener/sugar and salt are dissolved, then remove from heat and set aside.

Layer the cut beets into container(s) with a tight-fitting lid. Pour the prepared pickling liquid over the beets. Add additional water if needed to fully submerge the beets in the liquid. Cover with a tight-fitting lid and place in the refrigerator for 5 days before serving.