Wash the beets thoroughly. I like to scrub with a vegetable brush to get all the dirt off. Cut the tops off. Boil them in a large pot of water for 15-20 minutes.

Drain and cool them under cold water. Peel the skins off and cut off the roots and tops. Slice the beets into thick slices. You can use canned beets for this recipe too. Just drain the liquid before adding to the brine.

Make the brine in a small saucepan, combine apple cider vinegar, cold water, granulated sugar, salt, and whole cloves. Optionally, add garlic and a dash of ground cinnamon. Bring to a boil over medium-high heat, stirring until the sugar and salt dissolve.

Add the sliced beets to the brine and cook for an additional 5 minutes. Remove from heat and let the beets cool to room temperature in the brine to avoid air bubbles and ensure even pickling.

Add the beets and brine airtight containers, leaving about 1/2 inch of space at the top. This recipe fills approximately 3-4 pint jars if you decide to can them rather than just refrigerate.

Seal the jars tightly and refrigerate. The pickled beets will be ready to eat after 4 hours, though their flavor develops further after 24 hours. They’ll keep well in the refrigerator for up to a month.