Wash your beets in cold water.
Place Beets sin large stockpot with water to cover. Bring to a boil , and cook until tender,about 15 minutes depending on the size of the beets. If the beets are large then cut into quarters . Drain, reserving 2 cups of the beet water,cool and then peel.
Sterilized jars and lids by immersing in boiling water for 10 minutes. After you have Sterilized the jars remove the jar from the pot and empty the water . Fill each jar with beets and add several whole cloves to each jar.
In a large saucepan , combine the white sugar,cold water,vinegar,lemon slice,cinnamon, cloves,all spice, and mustard seed.
bring to a rapid boil. pour the hot brine over the beets in the jar, and seal lids
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat ,then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil , cover the pot, and process for 10 minutes
Note: With the size of your jar. Or the size of your cut up beets will depend on the serving of people.