You will need:
3 or 4 lbs small to medium beets.
2 cups white vinegar
1 cup water
1/2 cup white sugar
1 teaspoon whole cloves
2 teaspoons peppercorns
Wash your beets and cut off the tops, leaving the stems and root ends on. Don't make things harder than they have to be. By keeping the ends on you allow for the colour to not leech out into the pot giving your beets a beautiful dark colour in the end. Do not peel. In a large pot boil beets until tender. Remove beets from water and plunge into cold water. Slip off the skins and remove ends. Slice the beets into smaller chunks.
For pickling liquid, in a pan combine vinegar, water and sugar. Bring to a boil.
Pack your beets into sterlized hot canning jars leaving 1/2 inch headspace. Add a sprinkle of peppercorns and a few cloves. Pour hot pickling liquid over beets. Apply lids to fingertip tight. Process in a water canner for 30 minutes (start timing when the water begins to boil). Remove jars from canner and allow to cool.