1. Wash four 500 ml jars, their rings and lids. Keep the jars hot in a large pot of simmering water.

2. Scrub the beets without peeling them. Leave about 2 cm of stem and the root attached. Cover with water and cook for 35 to 55 minutes, until tender when pierced with a knife.

3. Drain and cool briefly under cold water. Slip off the skins, then trim the stems and roots. Cut into wedges or slices about 1 cm thick.

4. Combine the vinegar, water, sugar and salt in a non-reactive saucepan. Tie the spices in a small cheesecloth pouch and add it to the brine.

5. Bring to a boil and cook for 5 minutes. Add the beets and simmer for another 5 minutes. Remove the spice pouch.

6. Pack the hot beets into the jars. Cover with boiling brine, leaving 1 cm of headspace. Remove air bubbles, wipe the rims and tighten the lids fingertip-tight.

7. Place the jars in the canning pot, covered by at least 2.5 cm of water. Process in boiling water for 35 minutes, starting the timer when the water returns to a boil.

8. Turn off the heat and wait 5 minutes before removing the jars. Let them stand undisturbed for 24 hours, then check the seals. Refrigerate any jar that did not seal.

9. For the best flavour, wait one week before serving. Refrigerate after opening.