Wash and sterilize canning jars, rings, and lids.

Wash beets. Cut off tops, leaving 1-2 inches. Do not remove roots to prevent bleeding.

Place beets in a large stock pot and cover with water. Simmer for 30 to 40 minutes or until tender.

Cool beets, cut off tops and roots. Skins should slide off. Cut beets into pieces that will fit into jars. Small beets can be left whole.

While beets are cooling, combine pickling spices, white vinegar, sugar, and water in a small sauce pan. Simmer for 15 minutes.

Place beets in sterilized canning jars. Pour vinegar mixture into jars, leaving ½ inch head space. Easily measure the headspace with this inexpensive canning funnel. Add pickling spices to jars, if desired.

Wipe the rims of the jars with a clean damp rag and place the lids and rings on the jars.

Process the jars in the boiling water canner for 30 minutes.

Remove the jars from the boiling water canner and place them on a towel on the counter to cool for 24 hours. Store in a dark pantry for a year or more. If any of the jars don't seal, you can put them in the refrigerator right away and eat them within a couple of weeks.