This is from my Bernardin canning book. I find the best canning books are the ones put out by the makers of jars. In Canada that's Bernardin. In the USA it would be Ball.

BEET PICKLES

10 pounds of beets
4 cups white vinegar
4 1/2 cups sugar
1 tablespoon mixed pickling spice

Cut neet tops off to 4 inches above the beets. run water over beets to wash and place them in a kettle. Add cold water to cover beets to a 2 inch depth. Heat to boiling. Reduce heat to simmering and cover with a lid. Cook for 30 to 45 minutes until just tender. Drain liquid. Cool beets slightly and slip off skins. Slice, quarter or leave beets whole.

Heat vinegar, sugar and spices just to scalding. Then add the beets. Heat to steaming. Pack into hot sterilized jars, leaving a 1 inch headspace. Fill with hot pickling solution, leaving a 1/2 inch headspace. Clean jar rims. Seal with snap lids and screw bands. Makes about 5 pints