Here's the recipe:
10 pounds of beets
1 Tbsp pickling salt
2 cups white sugar
2 cups white vinegar
2 Tbsp pickling spice (in a cheese cloth bag, or coffee filter)
2 cups water
Place beets in a large pot with water to cover, bring to a boil, and cook until tender.
Drain, cool, and peel beets. Cut into roughly 2 inch pieces, or thick slices depending on your preference.
Combine vinegar, sugar, water, salt, and pickling spice in a non-reactive pot, and bring the mixture to a boil, reduce hear, and simmer for 10 minutes.
Add the beats to the pot, and return to a boil.
Remove the pickling spice bag.
Carefully ladle the beets, and pickling liquid into hot, sterilized pint jars, leaving 1/2" head space. Remove any air bubbles from the jars using a chopstick or similar non-metal utensil.
Process the jars in a water bath canner for 30 minutes.