Step 1: Wash the beets thoroughly, leaving 1 inch of the stem and the roots intact to prevent bleeding during the boiling process of this pickled beets recipe.
Step 2: Place beets in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until tender when pierced with a fork.
Step 3: Drain the beets and immediately plunge them into an ice bath. Once cool enough to handle, slip off the skins with your fingers and slice the beets into 1/4-inch rounds.
Step 4: In a separate saucepan, combine the apple cider vinegar, water, sugar, salt, cloves, and cinnamon sticks to create the brine for the pickled beets recipe.
Step 5: Bring the brine to a boil, stirring until the sugar is completely dissolved. Let it simmer for 5 minutes to infuse the spices.
Step 6: Pack the sliced beets into sterilized glass jars. Pour the hot brine over the beets, ensuring they are completely covered, leaving 1/2 inch of headspace.
Step 7: Seal the jars and let them cool to room temperature. Store in the refrigerator for at least 24 hours before eating to allow the flavors of the pickled beets recipe to fully develop.