Place the beetroot bulbs in a large pan with the cloves, chilli, vinegar pomegranate molasses, and water.
Bring the liquid to the boil then reduce to simmer, cover the pan with a lid and cook for 45 minutes or until the bulbs are tender.
Allow to cool completely.
Once cool, wear rubber gloves to peel the skin off the beetroot.
Cut into chunks and place the beetroot chunks into a large sterilised sealable jar. Pour the pickling liquid into the jar.
Seal the lid over the jar and refrigerate.
The beetroot will keep for up to 2 months.