PREPARATION: a Beet is better to take small or medium size. Pickling beetroot can be large, cut it into pieces. Washes the beets and boil until tender. I got this time was small beets (something I do not freak out this year) and cooked it for 1.5 hours.

Boiled beets clean, put tightly into jars, if it is large cut it into pieces. A neighbor of mine actually rubs the beets on a coarse grater. Can add cloves, pepper, Bay leaf to taste. I did not add, as in the beet salad I like without spices. Banks I'm not sterilized, as sufficient heat treatment during cooking beets this way. I marinate the beets in one-litre jars, just enough at one time to prepare, for example, friedge or salad.

Prepare the marinade: One liter of marinade is enough for 3-liter cans if beets stacked tight. Water brought to a boil, fill jars with beets, cover them with metal lids and leave for 10 minutes. After 10 minutes the water is drained, add salt, sugar, vinegar, bring the marinade to a boil, fill jars with beets and roll up metal covers. Banks turn upside down, check them for tightness.