Step 1: Prepare the beets. Wash the beets thoroughly, scrubbing off any dirt. Trim off the greens, leaving about 1 inch of stem attached, and do not cut off the root end. This prevents color bleeding.
Step 2: Cook the beets. Place the prepared beets in a large pot and cover with water. Bring to a boil, then reduce heat and simmer until the beets are tender when pierced with a fork, approximately 30-45 minutes depending on size. Drain and let cool slightly.
Step 3: Peel and slice the beets. Once cool enough to handle, the skins should slip off easily. Trim off the remaining stem and root ends. Slice the beets into 1/4-inch thick rounds, or cut into quarters or wedges if preferred.
Step 4: Prepare the brine. In a medium saucepan, combine the white vinegar, water, granulated sugar, pickling salt, whole mustard seeds, whole cloves, and bay leaves. Bring the mixture to a boil over medium-high heat, stirring until the sugar and salt are completely dissolved. Reduce heat and simmer for 5 minutes to infuse the spices.
Step 5: Pack the jars. Sterilize four pint-sized canning jars and their lids. Pack the sliced beets tightly into the prepared jars, leaving about 1/2 inch of headspace.
Step 6: Pour the brine. Carefully pour the hot brine over the beets in each jar, ensuring the beets are completely submerged. Use a non-metallic utensil to remove any air bubbles, adding more brine if necessary to maintain 1/2 inch headspace.
Step 7: Seal and store. Wipe the rims of the jars clean, center the lids, and screw on the bands until finger-tight. Allow the jars to cool completely on the countertop. Once cool, store the pickled beets in the refrigerator. For best flavor, let them sit for at least 24-48 hours before eating. They will keep well in the refrigerator for up to 3-4 weeks.