Cook the beets in boiling salted water until tender. Drain and plunge the beets into cold water. Rub off the skins.
Drop the beets into sterile jars. Make the pickling syrup of vinegar, water and brown sugar. Let the syrup simmer for 5 minutes. Add the syrup to the jars to within 1/2 inch of the top. Place 3 whole cloves in each jar and screw down the tops.
Ideally do not use for at least 3 weeks as it gives the flavors a chance to meld.