1. Prepare the Beets

• Wash the beets thoroughly and trim off the greens, leaving about 1 inch of stem attached.
• Place beets in a large pot, cover with water, and bring to a boil. Reduce heat and simmer for 30-45 minutes or until fork-tender.
• Drain and let cool until safe to handle. Peel the beets by rubbing off the skins or using a vegetable peeler.
• Slice the beets into ¼-inch thick rounds or wedges as desired.

2. Make the Pickling Brine

• In a saucepan, combine vinegar, water, sugar, and salt.
• Add cloves, allspice, mustard seeds, black peppercorns, and cinnamon stick.
• Bring to a boil, stirring until sugar is dissolved. Remove from heat and let cool slightly.

3. Pack the Jars

• Pack sliced beets into sterilized jars, leaving ½ inch of headspace.
• Evenly distribute whole spices among jars.
• Pour the hot pickling liquid over the beets, leaving ¼ inch of headspace.

4. Seal the Jars

• Wipe jar rims clean and secure sterilized lids tightly.

5. Process or Store

• For long-term storage, process jars in a boiling water bath for 10 minutes.
• For quick pickling, refrigerate the jars and consume within 3 months.

6. Let the Flavors Develop

• Allow the pickled beets to sit for at least 24 hours before serving for the best flavor.
• Enjoy them in salads, as a side dish, or as a topping for sandwiches!