Pickled Beetroot

1000 g beetroot
400 ml vinegar
70 g sugar
1 small horseradish
2-3 cloves
1/2 tsp salt
1 tsp black pepper


Clean and wash beetroot well.
Put beetroot into cold water and cook it until it softens.

Leave it in water to cool completely.

Peel the cooled beetroot and cut into slices.
Lay the beetroot slices into clean, sterilised glass jars.

Boil vinegar with 500 ml of water and all spices.
Pour boiling liquid over beetroot slices and immediately close the jars.