Pull the beet plants from the garden. (This can be done the day/night before canning.) Cut the leaves and stems off the bulbs making sure to leave the teeny-tiny leaf closest to the bulb. If this is cut off, it will cause the deep red coloring of the beets to bleed out. The beets will be fine, but the won't be as appealing to the eye.
Rinse with garden hose. (You can skip this step, I just like to leave as much of the mess outside as I can.)
Once inside, rinse the beets a final time and place in hot water. Cook until fork tender, then remove to cold water.
Once cool to the touch, remove the bottom part of the beet as well as the remaining stem and peel away the skin.
Slice or cube the beets.
Place in a large saucepan with vinegar and sugar. Bring to a boil.
Add in the mustard seed and ground cloves.
Ladle into clean pint-size jars. Apply sterilized lids and rings and place in hot water bath and process for 30 minutes.
Carefully remove from the water and let rest on the counter for 24 hours before storing.