Cook beets until tender but not real soft. Peel when cool and cut into quarters or slice whatever you prefer.

Make up pickle juice as follows: 2 qts. vinegar 3 tbsp. pickling spice 2 tbsp. salt 1 tsp. celery seed 1/2 tsp. turmeric

Stir prepared beets into vinegar mixture. Bring to simmer and cook for 35 minutes. Immediately put into sterilized jars and seal with lids.