Ensure your jars are washed and thoroughly clean and dry.
Add the vinegar, sugar, salt, spices and water to a small pot.
Cook on medium high heat, stirring to dissolve the sugar and salt.
Reduce to low and simmer for about five minutes.
Turn off heat and allow to cool while you prepare you beetroot.
NB: you may want to use gloves for this step so as not to stain your hands.
Wash the beetroot if needed to remove any dirt, especially if using home grown beetroot.
Peel the beetroot with a sharp knife. Cut the beetroot into at least half, or quarters if you beetroot is especially large.
Slice the beetroot as thinly as you can. You can use a mandolin for this if you like, or just use a sharp knife.
Add a splash of pickling liquid and one bay leaf to the bottom of the jar. Layer in the beetroot slices, turning each slice slight as you go and pushing them down into the jar.
When the jar is about one third full, add another bay leave and some more pickling liquid.
Full until jar is two thirds full and repeat again for the final layer.
As you get towards the top make sure the jar is well packed with beetroot, pushing some down the sides if you need to.
Repeat the steps again with the second jar if using.
Screw the lid on tightly and refrigerate for at least two hours before eating, preferably overnight.
You can store these pickled beetroots for up to two weeks in the fridge.