Remove and discard greens and all but 1/2 inch of the stems from beets.

Cook beets in boiling water until tender; drain and cool.

Peel and slice beets; place in a large glass bowl and set aside.

In a small saucepan, combine vinegar, sugar, and spices. Bring mixture to a boil; boil for 5 minutes. Pour over beets. Refrigerate at least 2 hours.

Place beets in glass jars, top off with some of the liquid, cover with tight fitting lids.

Store in refrigerator.