Scrub beets to remove any excess dirt. Be sure to leave the root and 2 inches of the stem in place to prevent bleeding.
Put the beets in a large pot and cover with water. Bring the beets to a boil, cover and let simmer for 45 minutes or until beets are tender when tested with a fork.
Place 6 clean 500ml mason jars on a rack in a water bath canner and cover jars with water. Heat jars to a simmer (180°F/82°C). Place the lids and rings in a medium sized pot, fill will water and heat to a simmer (180°F/82°C). Keep both jars, lids, and rings hot till you are ready to use them.
Drain beets and rinse with cold water to cool. Once the beets are cool enough slip off the skins removing the root and stems. Chuck to desired sizes.
Combine spice bag with vinegar, water and sugar in a large saucepan. Bring the mixture to a boil, cover and boil gently for 15 minutes. Discard spice bag.
Pack beets into a hot jar leaving ¾ inch of headspace. Add the hot mixture to each jar leaving ½ inch of headspace.
Seal with lids and rings. Process in boiling hot water bath canner for 30 minutes. Let stand in the canner for 5 minutes with lid removed. Be sure to refrigerate any jars that fail to seal properly.