This pickled beets recipe is a classic time tested recipe.
Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on beet size.
Drain, cool and peel beets, Cut beets into roughly 2 inch pieces, set aside.
Sterilize 5 quart jars or 10 pint jars and lids.
Combine the vinegar, sugar, water, salt and pickling spice in a nonreactive pot and bring mixture to a boil, reduce the heat and simmer 10 minutes.
Add the beets to the pickling liquid and return to a boil.
Remove the spice bag.
Carefully ladle the beets and pickling liquid into hot sterilized pint jars, leaving ½ inch head space.
Remove any air bubbles with a non-metal utensil.
Add additional pickling liquid, if needed, to keep the proper head space.
Wipe the jar rims thoroughly with a clean damp cloth, top with lids and screw tops.
Place on counter until lids pop to seal, if they do not seal refrigerate jars until ready to enjoy.