Prepare the Beets: Start by scrubbing the beets under cold water to remove any dirt. Leave a small portion of the stem and root intact to prevent bleeding during cooking.
Cook the Beets: Place the beets in a large pot and cover with water. Bring to a boil, then reduce to a simmer and cook for 30-40 minutes, or until tender when pierced with a fork. Once cooked, drain and let cool.
Peel and Slice: After the beets have cooled, use a paper towel to rub off the skins. Slice or quarter the beets as preferred.
Prepare the Pickling Liquid: In a medium saucepan, combine vinegar, water, sugar, salt, peppercorns, cloves, bay leaf, and cinnamon stick (if using). Bring the mixture to a boil over medium heat, stirring until the sugar and salt dissolve. Let simmer for 5 minutes, then remove from heat.
Jar the Beets: Place the beet slices or quarters into sterilized jars. Pour the hot pickling liquid over the beets, making sure they are fully submerged.
Seal and Cool: Seal the jars with lids and let them cool to room temperature. Once cooled, refrigerate the pickled beets for at least 24 hours before eating to allow the flavors to develop.
Serve: Enjoy the pickled beets as a side dish, salad topping, or snack. They will keep in the fridge for up to 2 weeks.
