**
For more spiced flavor, increase cloves to 2 tsp.
To Can
Prepare as directed through Step 2. Pack beets into four hot, clean pint canning jars, leaving a 1/2-inch headspace. Pour hot vinegar mixture over beets, maintaining the 1/2-inch headspace. Wipe jar rims; adjust lids and bands. Process filled jars in a boiling-water canner 30 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Store jars without bands in a cool, dry place out of direct sunlight for up to a year.
