Easy homemade pickled beetroot recipe

Steam the beetroots, skin on, until cooked but still firm.

Allow to cool slightly and peel them.

Cut into thin slices. Set aside.

Place the vinegar, sugar, cloves, salt, garlic and pepper in a saucepan and bring to a boil.

Add the beetroot and cook for 5 minutes.

Remove the slices from the liquid and arrange them in a jar as tightly as possible, but without breaking them. Cover with the cooking liquid. Close the jar immediately.