Wash the beetroot thoroughly
Trim the leaves and roots
Boil or roast the beetroot until tender
Cool the beetroot completely
Peel off the skin
Slice or cube the beetroot
Sterilize a clean glass jar
Prepare a pickling liquid with vinegar, water, salt, and sugar
Add spices if desired, such as mustard seeds, peppercorns, or cloves
Bring the pickling liquid to a boil
Pack the beetroot into the jar
Pour the hot pickling liquid over the beetroot
Seal the jar tightly
Let it cool to room temperature
Refrigerate or store as directed
Wait at least 24 hours before eating