Sterilize 4 pint jars or 2 quart jars by either boiling water or in a dishwasher. Sterlize canning lids as directed by package.
Drain juice from canned beets into a glass measuring cup. If not quite 2 cups, add water as needed.
Place sugar, vinegar, beet juice and pickling spice in a large saucepan. Mix together and bring to a boil on medium high heat. Boil for 2 minutes. Using a slotted spoon, remove pickling spices from the liquid.
Add sliced beets to saucepan with pickling juice and return to a boil. Boil for another two minutes.
Fill sterilized canning jars 1/2 - 1 inch from rim and cover with sterilized lids and rims. Tighten rims. Cool away from draft and cover jars with towel. Makes 4 pint jars or 2 quarts.
Notes
*If desired, you may leave the pickling spices in the beets for a stronger flavor.