Place the beets, unpeeled, in a pot and completely cover with cold water. Gently boil until they are just tender, about 45-60 minutes, depending on size. Drain and cool in cold water to stop the cooking, and then drain again. Peel the beets, and then half and cut into wedges or thickly slice. Pack beets into 6 sterilized 500mL canning jars. Place the 2 1/4 cups of water, the vinegars, sugar and pickling spice in a pot. Bring to a boil. Boil 3 minutes. Carefully pour mixture over the beets; leaving 1/2-inch headspace and making sure the beets are covered with the liquid. Wipe rims clean, top with sterilized snap-top lids, and then apply screw band until fingertip-tight. Process sealed jars in boiling water 15 min. Cool at room temperature 24 hours. Check seal. A properly sealed lid curves downward. Store the beets in a cool, dark place.
Note: Consult canning jar manufacturer’s, such as Bernardin, instructions on how to sterilize, seal and process canning jars before making these beets. Recipe can be doubled.