Cover the unpeeled beets with water in a large pot, bring it to a boil, then lower the heat and simmer with the lid on for 25 to 35 minutes. A fork should enter the center easily, while the beet remains firm enough to slice without falling apart.

Drain away the cooking water and set the beets aside until they are comfortable to handle. The roots should feel warm rather than painfully hot before you begin rubbing away their skins.

Bring the vinegar, sugar, cinnamon, cloves, allspice, and salt to a boil in the emptied pot while the beets cool. Stir to dissolve the sugar and salt, leaving a liquid that smells sharply tangy with warm spice underneath.

Rub off the beet skins and cut the peeled roots into slices 1/4 inch thick. Aim for even rounds so the pieces have a consistent texture in the finished jars.

Lower the slices into the boiling brine, reduce the heat, and simmer for 5 minutes. The beets should become hot throughout without breaking into soft fragments.

Transfer the hot slices and brine into clean jars, covering the beets completely and leaving 1/2 inch of headspace. The liquid should reach above the slices while leaving a clear gap below each jar rim.

Let refrigerator jars cool and refrigerate them, or apply canning lids and water-bath process only after confirming that the formula, jar size, and elevation match tested canning directions. The processing schedule is 30 minutes at low elevation and 35 minutes from 1,000 to 3,000 feet, with canned jars resting undisturbed for 24 hours afterward.

Allow the beets to develop flavor for at least 3 days before tasting, keeping refrigerator jars chilled throughout. The vinegar will still taste tangy, but the sweetness and whole spices should feel more integrated.