Wash beets and cut tops off leaving 1 inch of stem on. Place in a large pot and cover with water and boil until tender.

Drain and let cool until comfortable enough to handle. Slip the stems and skins off.

Slice into 1/4 inch rounds, or leave whole if small.

Add salt, cloves, berries, and cinnamon into each jar then fill each jar with sliced beets.

Combine water, sugar, and vinegar and bring to a boil. Pour over beets, leaving 1/2 inch headspace.

Run a spatula around the edge of the jar to release air bubbles, wipe the jar rims clean, add lids, and process in a water bath canner for 30 min for pints 35 min for quarts.

Let sit for 6 weeks for the flavor to fully absorbed.