Jonathan Wallace demonstrates how to pickle beet root and store garlic. First, boil the beet root. Keep the root and about three to six centimeters of the stem on the beets during the boiling process. Next, create a spiced pickling vinegar by using 2 1/4 liters of vinegar, cinnamon powder, 12 cloves, two tablespoons of coriander seed, one tablespoon of mustard seed, four dried red chilies and two teaspoons of black peppercorn. Boil the ingredients together and then let it simmer for 15 minutes. Strain the mixture into a bowl. Peel the beet root while it is still hot and slice it thinly. Put the beet root into jars with onions. Ladle the vinegar mixture into the jars so that all the beet root is covered. Place the lid on the jar and use it within four to six months. Attach the garlic together by braiding the stems to properly store it.