1cut leaves from beets leaving about 2" stem, clean really well
2cover with water and boil till fork tender
3cool enough to peel
4if you have small beets you can leave whole or cut to what ever size you want, for all beets.
5while I am getting beets ready I have saved the four cups of beet juice and added that to pan, now add the sugar and the vinegar. I put the 2Tabls. pickling spice in cheese cloth and secure with rubber band and throw in the kettle and boil for about 10 minutes making sure all sugar is dissolved.
6by this time you should have all the beets cut to the size you want. I am also getting my pint jars hot in boiling water, and getting the lids boiled also
7add your beets to the water solution. remove the bag of spices and start filling your jars,fill to about the rim of jar, add your liquid ,take a knife and carefully go around inside of jar for any air bubbles, put lid on and water bath for 10 minutes
8remove from water bath and let set for 24 hours before putting away