Put the beets in a large pot and cover with boiling water. Return the water to a boil and boil them for about 15-35 minutes depending on their size. You want them just tender.

Drain the beets and cover them with cold water. When they are cool, trim them and slip off their skins. Halve or quarter them or slice into ¼ inch slices.

Place the spices in a cheesecloth bag. Place the bag and the sugars, salt, vinegar and water in a non-reactive pot. Bring to a boil, stirring until the sugars dissolve. Reduce the heat and simmer, uncovered, for 10 minutes.

While the liquid simmers, pack the beets in pint or quart mason jars (properly sterilized per general canning instructions). Pour the hot liquid over the beets leaving a ½ inch headspace. Close the jars with two piece caps (processed per canning instructions). Process the jars for 30 minutes in a boiling-water bath.

Store the jars in a cool, dry place for at least 3 weeks before eating. After opening store the jar in the fridge. You might want to consider saving the juice for pickled eggs.