Step 1: Prepare the Beets. Wash your fresh beets thoroughly, scrubbing away any dirt. Trim off the greens, leaving about an inch of stem attached, and don't trim the root end. This prevents "bleeding" of color during cooking.
Step 2: Cook the Beets. Place beets in a large pot, cover with water, and bring to a boil. Reduce heat and simmer until tender when pierced with a fork (30-60 minutes, depending on size). Alternatively, for deeper flavor, roast them: Toss lightly with oil, wrap in foil, and roast at 400°F (200°C) until tender (45-75 minutes).
Step 3: Cool and Peel. Once cooked, drain the beets (if boiled) or remove from the oven. Let them cool enough to handle. The skins should slip off easily under cool running water or with a gentle rub. Discard the skins, stems, and root ends.
Step 4: Slice the Beets. Slice the peeled beets into uniform 1/4-inch thick rounds or wedges. Uniformity helps with even pickling.
Step 5: Prepare the Brine. In a medium saucepan, combine vinegar, water, sugar, salt, whole cloves, black peppercorns, and bay leaves. Bring the mixture to a boil, stirring until the sugar and salt are fully dissolved. Reduce heat and simmer for 5 minutes to allow the flavors to meld.
Step 6: Pack the Jars. Sterilize your canning jars and lids. Tightly pack the sliced beets into the clean jars, leaving about 1/2 inch of headspace.
Step 7: Pour the Brine. Carefully pour the hot brine over the beets in each jar, ensuring the beets are completely submerged. Tap the jars gently on the counter to release any air bubbles. Adjust headspace if necessary.
Step 8: Seal and Store. Wipe the rims of the jars clean. Place lids and screw on the bands until fingertip tight. Allow the jars to cool completely at room temperature. For shelf-stable storage, process in a boiling water bath for 10-15 minutes (adjust for altitude). For refrigerator storage, simply refrigerate.
Step 9: Wait and Enjoy. The pickled beets will be ready to eat after at least 24 hours in the refrigerator, but their flavor truly develops after a few days. For optimal taste, wait at least a week. They can last for several weeks (or months if properly canned) in the fridge.