Step 1: Wash the beets thoroughly, scrubbing off any dirt. Trim off the leafy tops, leaving about an inch of stem attached, and trim the taproot.
Step 2: Place the washed beets in a large pot and cover with water. Bring to a boil, then reduce heat and simmer until tender when pierced with a fork, about 30-60 minutes depending on size.
Step 3: Drain the cooked beets and rinse them under cold water. The skins should slip off easily with your fingers or a paring knife. Discard stems and taproots.
Step 4: Slice the peeled beets into 1/4-inch thick rounds or wedges. Set aside.
Step 5: In a medium saucepan, combine the white vinegar, water, sugar, canning salt, whole cloves, allspice berries, and bay leaves. Bring the mixture to a boil, stirring until the sugar and salt are completely dissolved. Reduce heat and let it simmer for 5 minutes.
Step 6: Carefully pack the sliced beets into clean, sterilized pint or quart-sized canning jars, leaving about 1/2 inch of headspace.
Step 7: Ladle the hot pickling brine over the beets, ensuring they are fully submerged. Remove any air bubbles with a clean knife or spatula, adding more brine if necessary to maintain headspace.
Step 8: Wipe jar rims clean, place new lids and screw bands on until fingertip tight. For shelf-stable storage, process in a boiling water canner for 30 minutes (adjust for altitude). For refrigerator storage, simply tighten lids and let cool.
Step 9: Let the jars cool completely on the counter. Once cool, check seals if processed. Store processed jars in a cool, dark place. Refrigerate any unsealed jars or those intended for short-term storage. For best flavor, let the pickled beets mature for at least 1-2 weeks before eating.