Cook until tender, cool under water. Slip skins and slice. About 12 small beets or about 3 pints.
Bring to boil. Put 1 tablespoon pickled spices in a bag and boil with liquid or else use cinnamon sticks and whole cloves. Put beets into brine to heat up until boiling. Transfer into jars leaving 1/2 inch headspace and adjust caps.
Optionally, if you prefer not to have the spice in a cheesecloth bag for easy removal, you can leave the spices in the brine. Use any combination of above spices.
Makes about 3 pints.
Process in a boiling water bath for 10 minutes.
HINT: Leave 1 1/2 inch stem on beets when first cooking to prevent them from bleeding when boiled.
