Pickled beetroot - daft questions alert!

On Saturday I saw some fresh beetorrt in the supermarket, so I bought a bunch due to the novely factor, then realised I didn't have a clue what to do with them.

I've boiled half, in preparation for making a batch of borscht, and I thought I could pickle the rest, but my memory on the actual pickling process is a bit rusty - can you help me?

This is what i thought I would do...

1) boil beets until just tender

2) leave to cool, peel, and dice

3) put into jars and cover with vinegar

4) leave to mature... then enjoy!

First question... is this about right?

Second question... is malt vinegar OK to use?  My Dad always used Sarsons pickling vinegar, but I can't get that here.

Third question... does the vinegar have to be hot?

Fourth question... are jam jars OK to use?  Should they be heated like you were making jam?

Thanks

Here is my Spiced Beetroot recipe - enjoy..

Conway’s Spiced Beetroot

1 ˝ kg beetroot
500 ml  / 2 cups water and juice – kept over from the boiling pot
500 ml  / 2 cups vinegar - any type
400 g / 2 cups sugar
2 ml salt
2 ml ground cloves
2 ml cinnamon
2 ml ground ginger
1 ml black pepper

Boil beetroot till tender. Remove skin, cut into small squares or slices. Keep 2 cups water and juices.

Put rest of ingredients into enamel pot and bring to the boil. Put in beetroot and simmer / boil slowly for 20 minutes.

Bottle into hot sterilized jars (add extra vinegar if required to top up jars) and seal.  Sometimes I have kept mine keep for 2-3 years with no problem..

Refrigerate once opened..
  

If you are diluting vinegar with water, you really should process the jars in boiling water for 30mins to make sure that they are sealed/sterilised enough so you don't get botulism poisoning