Wash beets thoroughly
Trim tops, leaving about 1 inch of stem
Place beets in a pot and cover with water
Boil until tender, about 30 to 45 minutes
Drain and cool slightly
Slip off skins and slice or quarter beets
In a saucepan, combine vinegar, water, sugar, salt, and spices
Bring brine to a boil and stir until sugar dissolves
Pack beets into clean jars
Pour hot brine over beets, leaving headspace
Seal jars and refrigerate after cooling
Let sit at least 24 hours before serving