Prepare the Beets:

Wash the beets thoroughly to remove any dirt. Trim the tops and roots, but leave the skins on.

Place the beets in a large pot and cover with water. Bring to a boil and cook for 25-30 minutes or until the beets are tender when pierced with a fork.

Drain and let the beets cool enough to handle. Peel the skins off, then slice or cube the beets according to your preference.

Make the Pickling Brine:

In a saucepan, combine water, vinegar, sugar, and salt. Add cloves and peppercorns if using. Bring the mixture to a boil, stirring until the sugar and salt are completely dissolved.

Assemble the Pickled Beets:

Place the sliced or cubed beets in clean jars. Add a few slices of onion between the layers of beets if desired.

Pour the hot pickling brine over the beets in the jars, ensuring the beets are completely covered. Leave about 1/2 inch of headspace at the top of each jar.

Seal and Store:

Close the jars tightly with their lids. Let them cool to room temperature.

Once cooled, store the pickled beets in the refrigerator. Allow the beets to marinate for at least 48 hours for the best flavor development.