Prepare the beets: Wash the beets thoroughly, trimming off the tops and leaving about 1 inch of stem. This will help reduce bleeding while boiling the beets. If your beets have long roots, trim them as well to make peeling easier later on.
Cook the beets: Place the prepared beets in a large pot and cover with water. Bring the water to a boil, then reduce the heat and let the beets simmer for 35–40 minutes, or until they are fork-tender. You can test the doneness by piercing a beet with a fork—it should slide in easily.
Cool and peel the beets: Once the beets are done, drain them and let them cool slightly. To peel, rub the skins gently under cold running water. The skins should slip off easily, revealing the vibrant red beets. Once peeled, cut the beets into slices or chunks, depending on your preference.
Prepare the pickling brine: In a separate saucepan, combine the vinegar, water, sugar, and salt. If you’re using them, add the whole cloves, ground allspice, and cinnamon stick to the mixture. Bring the brine to a boil, then reduce the heat and let it simmer for about 5 minutes, allowing the flavors to infuse.
Combine beets and brine: Pack the sliced or chunked beets into clean, sterilized jars. Pour the hot pickling brine over the beets, making sure they are completely covered. Remove any air bubbles by gently tapping the jars or using a utensil to stir. Wipe the rims of the jars clean with a cloth before sealing them with lids.
Store or process: If you plan to refrigerate the beets, allow the jars to cool completely before placing them in the fridge. They will keep for up to 1 month in the refrigerator. For shelf-stable storage, process the sealed jars in a boiling water bath for 30 minutes to ensure they are sealed properly and can be stored at room temperature.
