• Place the beets under cold running water and use a scrubbing brush or your hands to thoroughly scrub the dirt and debris from their surfaces. Pay special attention to the crevices around the stems and root ends.
• With a sharp knife and a clean cutting board, trim the tops and roots of the beets. Make sure you leave about one inch of stem attached to prevent bleeding of color during cooking.
  
• Place the cleaned and trimmed beets into a large pot. If you're pickling a large batch, ensure the pot is large enough to accommodate all the beets comfortably without overcrowding.
• Add the apple cider vinegar, water, salt, and the garlic bulb (cut in half horizontally) to the pot with the beets. If you like, you can also include any optional whole spices.
• Bring the mixture to a boil, then reduce the heat to a simmer.
• Cook the beets in the seasoned liquid until they are tender when pierced with a fork. This usually takes around 25-30 minutes, depending on the size of the beets.

Pack the Jars

• While the beets are simmering, sterilize your canning jars, lids, and bands by boiling them for 10 minutes or using a dishwasher with a sanitizing cycle.
• Carefully remove the hot jars from the boiling water using jar lifters.
• Cut the beets in any shape you like.
  
• Using a canning funnel, pack the prepared beet slices into the hot, sterilized jars, leaving about 1/2 inch of headspace at the top.
• Remove the garlic bulb from the brine.
• Pour the hot brine over the beets in each jar, maintaining the same 1/2 inch of headspace.

Seal the Jars

• Remove any air bubbles in the jars by gently tapping them or using a non-metallic utensil.
• Wipe the jar rims with a clean, damp cloth to ensure a clean seal.
• Place sterilized lids and bands on the jars, screwing them on until fingertip-tight. Don't over-tighten.

Process the Jars

• Gently submerge the filled and sealed jars in a boiling water bath canner, ensuring there is enough water to cover the jars by at least 1 inch.
• Bring the water to a boil and process the jars for about 30-40 minutes, adjusting the time for your altitude if necessary.
• After processing, turn off the heat, remove the canner lid, and let the jars sit for 5 minutes.
• Using the jar lifter, carefully remove the hot jars from the canner and place them on a clean towel or cooling rack to cool completely.

Store Your Pickled Beets

• Ensure that the lids have sealed properly by pressing down on the center of each lid; if it doesn't flex, the jar is sealed.
• Label your sealed jars with the date and contents.
• Store your canned pickled beets in a cool, dark, and dry place for up to a year. Unsealed jars or those with compromised seals should be refrigerated and consumed within a few weeks.