Step 1: Wash beets thoroughly, trim greens (leaving 1 inch of stem) and root ends.
Step 2: Place beets in a large pot, cover with water, bring to a boil, then simmer until tender (30-60 minutes).
Step 3: Drain, rinse with cold water, peel skins, trim ends, and slice beets into 1/4-inch rounds or desired shape.
Step 4: In a saucepan, combine vinegar, water, sugar, salt, cloves, allspice, and mustard seeds. Bring to a rolling boil, stirring to dissolve sugar and salt.
Step 5: Reduce heat to a simmer and cook for 5 minutes to infuse spices into the brine.
Step 6: Pack sliced beets into clean, sterilized pint jars, leaving 1/2-inch headspace.
Step 7: Ladle hot brine over beets, ensuring they are fully submerged, maintaining 1/2-inch headspace.
Step 8: Remove air bubbles by tapping jars or using a non-metallic utensil. Adjust headspace if needed.
Step 9: Wipe jar rims, place lids, and screw on bands fingertip tight.
Step 10: Process in a boiling water bath canner for 10 minutes (adjust for altitude). Cool jars for 12-24 hours. Check seals before storing in a cool, dark place or refrigerate for quick consumption.