Preparation

• Put the beets in a 4-quart pot, add water to cover, and bring to a boil. Turn the heat down and simmer until the beets are crisp-tender, 20 to 25 minutes. Drain and set aside until cool enough to handle.
• Peel and halve the beets. Slice crosswise 1/4 inch thick and distribute among three 1-pint jars or other sealable nonreactive containers.
• In a 2- to 3-quart nonreactive saucepan, bring the wine, vinegar, orange juice, sugar, allspice, cloves, and salt to a simmer over medium heat, stirring until the sugar dissolves, 3 to 5 minutes.
• Pour the liquid over the beets to cover. Let sit, uncovered, at room temperature for 2 hours to cool and pickle the beets. Serve, or cover and refrigerate until ready to serve.

Make Ahead Tips

The pickles can be refrigerated in a covered container for up to 6 weeks