Pickled beetroot spicy

1. For the marinade, pour water into a saucepan and stir in sugar and non-iodized salt. As it boils, after about five minutes, add the spices and turn it off. Under a closed lid, the marinade should be infused for a couple of hours.
2. During this time, we boil the beets. We cook the root vegetables whole, having previously washed them well with a brush. In order for the beetroot to retain its juiciness and brightness, it needs to be lowered into boiling water, and as soon as it is cooked, we dip it in very cold water and then peel it. Cut into cubes and transfer to clean sterilized jars.
3. Put the marinade on the fire again. As soon as it boils, pour 9% vinegar into it and turn it off. Pour the beetroot with boiling marinade. We rearrange the jars with the blanks into a suitable-sized saucepan, pour hot water into it so that it covers the jars on the hangers (the temperature in the pan should not differ much from the temperature of the workpiece in the jars, otherwise the jar may crack)  and sterilize for 20-30 minutes. We roll up the jars, turn them over and let the jars cool down under a warm blanket. Then we put them away for storage.

How to calculate the number of cans, why banks explode and how to avoid it, as well as secrets and life hacks, read the article about preparations for the winter.