Scrub beets, leaving root and 2 inches of stem intact. Place beets in a large saucepan; cover with water; bring to a boil; cover and simmer 20-40 min until beets are tender. Place 6 clean 500 ml mason jars on a rack in boiling water canner. Cover jars with water and simmer. Heat bands and lids. Tie chosen spice blend inside a cheesecloth. Combine with vinegar, water and sugar in a stainless steel saucepan. Boil for 15 minutes. Discard spice bag. Drain beets; rinse with cold water to cool. Slip off skins and remove roots and stems. Pack beets into hot jars to within 3/4 inches of the top of the jar. Add hot pickling liquid to the jar to within 1/2 inch of the top. Fill until there is no air. Add lid and band until finger tight. Put jars in canner. Boil filled jars for 30 minutes.