FOR THE MARINADE:
Heat all marinade ingredients in a large pot and stir to dissolve. Stir in the bag of spices, bring to a boil and simmer for 5 minutes.
Turn off the heat and leave to macerate for 20 minutes. Remove the bag of spices from the marinade and drain it by pressing it against a ladle.
CANNED PREPARATION:
Add the beets and onions to the marinade, bring to a boil and simmer for 5 minutes. Using a slotted spoon, transfer the beets and onions to sterilized Mason jars. Fill the jars by packing the vegetables a little and leaving 2.5 cm (1 in.) of space under the neck.
Add the marinade to the jars, leaving 1 cm (1/2 in) of space under the neck. Seal the jars according to the manufacturer’s instructions.
Enjoy !
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