Wash beets thoroughly.

Place beets in a large saucepan and cover completely with water.

Bring the water to a boil.

Boil the beets for approximately 30 minutes, or until they are tender enough to be pierced easily with a fork.

Remove beets from heat and let cool slightly.

Peel the cooled beets and slice them into desired shapes.

In a separate saucepan, combine sugar, cider vinegar, cloves, and allspice.

Bring the mixture to a boil, stirring to dissolve the sugar.

Add the sliced beets to the boiling vinegar mixture.

Bring the mixture back to a boil.

Reduce heat and simmer for 5 minutes.

Carefully transfer the hot pickled beets into sterilized pint-sized canning jars, leaving appropriate headspace.

Seal the jars according to canning procedures.