Peel and chop the beets into small pieces. Make the salt brine 1 TBS salt to 2 cups water. Pack the chopped beets into the jar, add in the dill, the cinnamon stick, and the cloves. Pour the salt brine over the beets until they are completely covered. Place a weight over the beets to keep them submerged in the water. Put a pickle pipe on the jar and close the lid. Let the beets sit in a dark corner at around 75° for 7-14 days. 14 days will produce a more tender beet.