Rinse the beets under cold running water to remove any dirt. Trim the tops and tails, being careful not to cut too deeply into the beet. Place them in a large pot and cover with water.

Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook for 30-40 minutes or until the beets are tender when pierced with a fork.

Once the beets are cooked, remove them from the pot and let them cool slightly. Wearing kitchen gloves, peel the skins off, which should come off easily. Slice the beets into rounds or cubes, depending on your preference.

In a separate pot, combine the distilled vinegar, water, sugar, salt, cloves, allspice, and ground cinnamon. Bring the mixture to a boil over medium-high heat, stirring until the sugar and salt are dissolved.

Place the sliced beets and onion slices into the sterilized canning jars, leaving about a half-inch of headspace.

Carefully ladle the hot pickling liquid over the beets in the jars, ensuring that the beets are fully submerged and leaving a half-inch headspace.

Wipe the rims of the jars with a clean towel, place the sterilized lids on top, and securely screw on the bands.

For longer shelf-life, you can process the jars in a boiling water bath for 10 minutes. Remove from the water and let them cool completely.

Let the pickled beets sit at room temperature until fully cooled. Store them in the refrigerator for at least 24 hours before consuming to allow the flavors to develop.