Mickey,
You can do them a couple of ways. I prefer mine plain, not with the spices. They do need processing, as with all foods. Since they have added acid to the beets you can water bath process them, not pressure can them. I am adding a sugar free recipe, too.
I use :
2 cups sugar
2 cups water
2 cups white vinegar, 5 % acidity
Simmer your beets until tender. Peel, and slice. If small, leave whole if desired. Pour syrup over the beets and simmer 15 min. Put into clean, hot jars, add liquid to within 1/2 inch headspace. Seal and process in a BWB for 30 min.
No Sugar Added Pickled Beets
7 lbs of 2- to 2-½-inch diameter beets
4 to 6 onions (2- to 2-½-inch diameter), if desired
6 cups vinegar (5%)
1-½ teaspoons canning or pickling salt
2 cups Splenda®
3 cups water
2 cinnamon sticks
12 whole cloves
Yield: About 8 pints
Procedure:
1. Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.
2. Trim off beet tops, leaving 1 inch of stem and roots to prevent bleeding of color. Wash thoroughly. Sort for size. Cover similar sizes together with boiling water and cook until tender (about 25 to 30 minutes). Caution: Drain and discard liquid.
3. Cool beets. Trim off roots and stems and slip off skins. Slice into ¼-inch slices. Peel, wash and thinly slice onions.
4. Combine vinegar, salt, Splenda®, and fresh water in large Dutch oven. Tie cinnamon sticks and cloves in cheesecloth bag and add to vinegar mixture. Bring to a boil. Add beets and onions. Simmer 5 minutes. Remove spice bag.
5. With a slotted spoon, fill hot beets and onion slices into clean, hot pint jars, leaving ½-inch headspace. Cover with boiling hot vinegar solution, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.
6. Process in a boiling water canner for 30 min.
Pickled Beets
7 lbs of 2- to 2-1/2-inch diameter beets
4 cups vinegar (5 percent)
1-1/2 teaspoons canning or pickling salt
2 cups sugar
2 cups water
2 cinnamon sticks
12 whole cloves
4 to 6 onions (2- to 2-1/2-inch diameter) if desired
Yield: About 8 pints
Procedure: Trim off beet tops, leaving 1 inch of stem and roots to prevent bleeding of color. Wash thoroughly. Sort for size. Cover similar sizes together with boiling water and cook until tender (about 25 to 30 minutes). Caution: Drain and discard liquid. Cool beets. Trim off roots and stems and slip off skins. Slice into 1/4-inch slices. Peel and thinly slice onions. Combine vinegar, salt, sugar, and fresh water. Put spices in cheesecloth bag and add to vinegar mixture. Bring to a boil. Add beets and onions. Simmer 5 minutes. Remove spice bag. Fill jars with beets and onions, leaving 1/2-inch headspace. Add hot vinegar solution, allowing 1/2-inch headspace.
Process in BWB for 30 min.
I hope this helps. I have not tried the Splenda in them yet.