Preparation Steps

• Wash the beetroot thoroughly. Peel them and cut into bite-sized pieces. You can wear gloves to avoid staining your hands.
• In a large saucepan, combine the white vinegar, water, granulated sugar, and salt. Add the bay leaves and peppercorns.
• Bring the mixture to a simmer over medium heat, stirring until the sugar and salt are dissolved. Let it simmer for about 5 minutes.
• Add the prepared beetroot pieces to the simmering liquid. Ensure the beetroot is submerged in the brine.
• Bring the mixture back to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the beetroot is tender but still slightly firm.
• Carefully ladle the pickled beetroot and brine into sterilized jars. Leave about 1-2 cm of headspace at the top.
• Seal the jars tightly and let them cool completely at room temperature. Once cooled, store in the refrigerator for at least 24 hours before serving to allow the flavors to meld.