Step 1: Cook the beetroot

Place the scrubbed beetroot in a large pot and cover it with water. Bring to a boil, then reduce the heat and simmer for 30-40 minutes, or until the beets are tender when pierced with a knife.

Step 2: Cool and peel the beetroot

Drain the cooked beets and allow them to cool slightly. Once cool enough to handle, rub off the skins using your hands or a paper towel. Slice the beets into thin rounds or wedges.

Step 3: Prepare the pickling brine

In a small saucepan, combine the vinegar, water, sugar, salt, bay leaves, black peppercorns, and cloves (if using). Bring the mixture to a gentle boil, stirring to dissolve the sugar and salt. Simmer for 2-3 minutes, then remove from heat.

Step 4: Pack the jars

Place the sliced beetroot into sterilized jars, layering with fresh thyme if desired. Pour the hot brine over the beetroot, ensuring the slices are fully submerged. Leave a small gap at the top of each jar.

Step 5: Seal and store

Seal the jars tightly with their lids and allow them to cool to room temperature. Store in the refrigerator for at least 24 hours before serving to allow the flavors to develop.