Leave root and 1 inch of stem on beets; scrub well. Place in a large stainless steel saucepan; add water to cover. Bring to a boil. Reduce heat; cover and simmer 35 minutes or until beets are tender. Drain. Cover with cold water; drain again. Let cool. Trim off stems and roots; rub off skins. Cut beets into 1/4- inch-thick slices; pack into hot sterilized jars.
Combine spices, vinegar, sugar, and water in saucepan. Bring to a boil; boil 1 minute, stirring constantly. Strain syrup; discard spices.
Pour hot syrup over beets, leaving 1/2-inch head space. Remove air bubbles. Cover with metal lids, and screw bands tight. Process in boiling-water bath 30 minutes.