Spiced Pickled Beets

Combine white vinegar, sugar, water, cinnamon, salt, and cloves in a large cooking vessel; heat the mixture until it reaches boiling point and stir constantly to ensure sugar dissolves. Introduce sliced beets into the mixture and continue to cook until they become tender, taking 15 to 20 minutes.

Prepare the jars by submerging them in boiling water for at least a 5-minute period to sanitize. Utilize a slotted spoon to fill the hot, sterilized jars with packed beets and pour in the beet liquid to leave a small gap between the top of the jar and the lid. Run a sterilized utensil around the interior of the jars to eliminate any trapped air bubbles. Wipe the edges of the jars with a damp cloth to remove any residual food particles. Secure the lids and screw on the rings.

Position a rack at the bottom of a large cooking container and fill it halfway with water; bring the mixture to boiling point over high heat, then carefully lower the jars into the pot using a lifting device. Leave a 2 inch gap between the jars and pour in additional boiling water if necessary to maintain a minimum of 1 inch above the tops of the jars. Bring the mixture to boiling point, cover it with a lid, and process for 30 minutes. If you are at high altitude, add extra time to the processing period.

Carefully remove the jars from the cooking pot and place them on a cloth-covered or wooden surface, several inches apart, until they have cooled. Once cool, press the top of each lid with your finger to ensure a tight seal; if the lid does not move up or down, it is secure. Store the sealed jars in a cool, dark location.