Ingredients:
* 2 lbs fresh beets
* 1 cup white vinegar
* ½ cup water
* ½ cup granulated sugar
* 1 teaspoon salt
* ½ teaspoon whole cloves
* ½ teaspoon whole black peppercorns
* 1 small cinnamon stick
* ½ small onion, thinly sliced (optional)
Method:
1. Wash the beets well and trim the tops, leaving about 1 inch of the stems.
2. Place the beets in a large pot, cover with water, and boil for 30–45 minutes, or until tender.
3. Drain and let the beets cool enough to handle. Peel off the skins and slice into rounds or wedges.
4. In a saucepan, combine the vinegar, water, sugar, salt, cloves, peppercorns, and cinnamon stick. Bring to a gentle boil and stir until the sugar dissolves.
5. Pack the sliced beets into clean jars. Add the sliced onion if using.
6. Carefully pour the hot pickling liquid over the beets, making sure they are completely covered.
7. Let the jars cool, then cover and refrigerate for at least 24 hours before serving. The flavor gets even better after a few days.
8. Keep refrigerated and enjoy as a side dish, salad topping, or snack. 
Note: This is a refrigerator pickled-beet recipe, not a shelf-stable canning recipe. For long-term room-temperature storage, use a tested canning recipe and proper water-bath processing.