Start by cleaning the beets thoroughly, removing any dirt. Trim the tops and roots, leaving about an inch on each end to prevent bleeding.
Place the beets in a large pot and cover them with water. Bring the water to a boil, then reduce the heat and let the beets simmer for about 30-40 minutes, or until they are tender when pierced with a fork.
Once the beets are cooked, drain them and allow them to cool slightly. Peel off the skins, which should easily slip off at this point. Slice the beets into rounds or wedges, depending on your preference.
In a separate pot, combine the vinegar, water, sugar, salt, peppercorns, bay leaves, and cloves. Bring the mixture to a boil, stirring to dissolve the sugar and salt.
Add the sliced beets to the pot with the pickling liquid, and simmer for 5 minutes.
Carefully transfer the beets and pickling liquid into sterilized jars, leaving about ½ inch of space at the top.
Seal the jars with lids and let them cool to room temperature before refrigerating.
Allow the beets to pickle for at least 24 hours before serving, although the flavor will deepen after a few days. Enjoy your pickled beets chilled or at room temperature.
