Cook the beets until tender. Let them cool slightly, then peel and cut into slices or cubes.
In a saucepan, combine the vinegar, water, sugar, salt, cloves, and allspice. Bring the mixture to a boil, stirring to dissolve the sugar and salt.
Place the beets in a clean jar or container.
Pour the hot brine over the beets, making sure they are completely covered.
Let the jar cool to room temperature and then refrigerate for at least an hour before serving.
That’s it! You don’t need to use traditional canning methods for these quick pickled beets. If you want to try canning, be sure to use a recipe designed for it, such as Spiced Pickled Beets, as canning requires exact amounts of vinegar and sugar for safety (!!!).
