Peel the beet and cut into slices.
Bring all ingredients for the broth to a boil together, add the beets to the boiling broth for 5 minutes.
Remove with a sieve ladle and layer in boiled jars.
Bring the broth to a boil again and pour boiling liquid over the beets.
Close jars and refrigerate.
Preparation Tip:
Pure vinegar canning is very acidic, but durable. If vinegar and water are used in a 1:1 ratio, beet can be canned hot. On the other hand, if the proportion of vinegar is smaller, the sealed jars should first be sterilized so that they can be kept safely.
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