Boil the beetrot peeled in plenty of salted water and the fresher of their leaves along with the roots.

When tender remove from heat and cut into large chunks.

While you cut the beetroot into chungs add 1-2 tbsp of sugar to the water they boiled in as well as vinegar. I don't mention a partucular amount because it is a matter of personal taste how sweet and sour the mixture is. So, you have to taste until you have the combination that you like most.

Fill the jars that you have standing by with the chunks of beetroot up to just below the mouth of the jar, with the garlic cut into slices between them and a few of the leaves.

Use a ladle to fill the jar with the water that is still boiling and after sealing the jar with the lid turn it upside down until it cools and becomes airtight.