PREPARATION OF VEGETABLES:
Wash the beets using a soft brush. Leave the tops and tails. In a large saucepan, place the beets and cover with water. Bring to boil, lower heat & simmer. The beets are ready when the skin slides off easily and they peel by hand.
Transfer beets to a large container of ice water to cool, then drain. Cut the tops and tails. Peel the beets then cut them into 1 cm (1/2 in.) thick slices.
In a small saucepan of boiling water, blanch the onions for 2 minutes, drain, then peel.
FOR THE SPICE BAG:
Place all the ingredients from the spice bag in a cheesecloth.
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:
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