Wash the beets thoroughly to remove any dirt.

Place the beets in a medium pot and cover them with water. Bring to a boil and reduce to a simmer, cooking for about 30 minutes or until tender.

Once cooked, drain the beets and let them cool slightly. The skins should slip off easily.

Slice the peeled beets into thin rounds or wedges.

In the same pot, combine apple cider vinegar, water, sugar, salt, cloves, and the cinnamon stick. Bring this mixture to a gentle simmer, stirring until the sugar dissolves.

Add the sliced beets to the pot with the pickling liquid and stir to ensure all the beets are well-coated.

Using a jar, carefully transfer the beets and pickling liquid into the jar, leaving some space at the top for expansion.

Let the jar cool to room temperature before sealing. Refrigerate for at least 24 hours to allow the flavors to develop.