1 lb. of beets (about 4-5 beets depending on the size), stem removed, washed and brushed to remove the dirt
½ cup white, wine, or cider vinegar
3 tbsp. of stevia
2 tsp. of kosher salt or pickling salt
Enough water to submerge beets while boiling
---To Boil Beets---
In a large pot, pour in just enough water to cover all the beets.
Bring to boil and cook beets over medium heat for 45 minutes or until tender.
Remove and cool beets at room temperature for 10 minutes or until warm to the touch. Do not discard the water at this stage.
Preserve 2 cups of beet water from boiling the beets earlier.
Peel and discard the beets’ skin. Place cleaned beets in a clean Mason jar or airtight container. You can keep the beets as a whole, wedges, or cut into cubes.
---To Make Brine---
In a small saucepan, pour in two cups of reserved beet water. Bring to boil.
Add stevia, vinegar, and kosher salt. Stir well.
Continue cooking for additional 1 minute.
Pour the brine over the beets, until all the beets are submerged. Tightly seal the jar with a lid.
Store beet mixture in a refrigerator for at least 3 days before serving.