Wash beets thoroughly
Trim the tops and roots, leaving about 1 inch of stem
Boil or roast the beets until tender
Cool the beets enough to handle
Slip off the skins and slice or quarter the beets
Sterilize jars and lids
Prepare a pickling liquid with vinegar, water, salt, and sugar
Add optional spices such as cloves, cinnamon, mustard seed, or peppercorns
Pack the beets into the jars
Pour the hot pickling liquid over the beets, covering them completely
Remove air bubbles and adjust the liquid level if needed
Seal the jars with lids
Process the jars in a boiling water bath if canning for shelf storage
Let the jars cool completely
Store refrigerated if not water-bath canned
Wait several days before eating for best flavor