Wash the beetroot thoroughly, place in a pot, cover with water, add 2 teaspoons of white vinegar and cook for 1- 1 ½ hours. Then, take the beetroot out, cool it down and peel. You can cut it any way you want – cube it, cut into circles or strips.

Boil the water, add peppercorns, salt, cloves and bay leaves. Let boil for 1 minute, turn off the heat and let stand for 5 hours. Then add white vinegar, mix well and strain through a fine mesh. Place cut beetroot in a jar, cover with hot brine and let marinate in a dark and chill place for 3-4 hours. After, you can pour the brine out and save the beetroot for cooking purposes.