In a medium saucepan, add sugar, vinegar, water, whole cloves, ground clove and cinnamon stick. Bring the mixture to a boil, stirring constantly until the sugar is dissolved. Reduce the heat to medium high and set the time for 10 minutes.
Meanwhile prep the sterilized jars by filling them up with cooked beets.
When the brine cooking time is up, remove the cinnamon stick and discard it. Pour the brine into the prepared jars, wipe off the rims before placing the lids and the screw bands.
Carefully transfer the jars in a boiling water bath. When the water returns to a steady boil, process the jars for 15 minutes.
Remove the jars from the water and transfer them to a wire rack to cool off. Makes 4 -500 ml jars.