Cover beets with water and cook until fork tender; drain and set aside. After beets have cooled enough to handle peel and slice beets into ¼ inch slices. Place beets into canning jars.
In a small saucepan mix together the sugar, water, vinegar, and spices. Bring mixture to a boil, reduce heat to simmer, and simmer for ten minutes.
Pour hot liquid over the beets leaving about a ¾ inch space from the top. Top with sterilized lids, let cool and refrigerate for at least a couple of weeks before serving.
Notes
These are not processed so they must be refrigerated. If you wish to process them cook them in a boing water bath for 12 minutes.