Step 1: Wash the beets thoroughly, leaving about an inch of stem and the root attached to prevent bleeding.
Step 2: Place beets in a large pot and cover with water. Bring to a boil, then reduce heat and simmer until tender, about 25-45 minutes depending on size. A fork should easily pierce them.
Step 3: Drain the beets and let them cool slightly. Under cool running water, peel the skins (they should slip off easily) and trim the remaining stems and roots.
Step 4: Slice the peeled beets into 1/4-inch thick rounds or wedges. Pack them into clean, sterilized pint-sized canning jars, leaving 1/2 inch of headspace.
Step 5: In a medium saucepan, combine vinegar, water, sugar, salt, whole cloves, peppercorns, and bay leaves. Bring to a rolling boil, stirring until sugar and salt are dissolved. Simmer for 5 minutes.
Step 6: Carefully pour the hot brine over the beets in the jars, ensuring beets are completely covered and maintaining 1/2 inch of headspace. Remove any air bubbles with a non-metallic utensil.
Step 7: Wipe the jar rims clean with a damp cloth. Place lids and screw bands on, tightening to fingertip-tight.
Step 8: For shelf-stable pickled beets, process jars in a boiling water canner for 30 minutes (adjusting for altitude as needed). Remove jars and let cool completely on a towel for 12-24 hours. Check seals. For refrigerator pickled beets, simply cool on the counter and then refrigerate. Allow to cure for at least 2 weeks before enjoying for best flavor.