Preparation:
Start by washing and peeling the beets. To make the process easier, you can boil them until they are tender and the skin comes off easily. Then cut them into slices or pieces, depending on your preference.
In a large saucepan, combine 1 cup vinegar, 1/2 cup sugar, 1-1/2 teaspoons whole cloves, 1-1/2 teaspoons whole allspice (or nutmeg), and 1/2 teaspoon salt. Bring mixture to a boil over medium-high heat.
Once the pickle is boiling, add the chopped beets to the saucepan. Reduce the heat to low and cook the beets in the pickle for about 10 minutes or until well infused with the flavors of the pickle.
Packaging
Once the beets are cooked, remove the pan from the heat and let them cool for a few minutes.
Then carefully place the marinated beets into sterilized jars. Be sure to distribute the cloves and allspice between the jars so that each one contains a little extra flavor.
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