Cook beets in a large pot of boiling water. Cook until tender for about 30-35 minutes. Let cool, trim the ends and peel. Slice and set aside.

In a large pot, add vinegar, water, sugar, and salt. Bring to a boil and boil for 5 minutes.

Sterilize jars in boiling water for 5 min, including the lids and rims.

Into each of your hot 6 - 500 ml. jars, add 1 tsp. mustard seed, 1 star anise, 1 clove, 1/2 tsp. each peppercorns and coriander seeds.

Tightly pack in beets to within 3/4" of the rim. Add the hot brine to cover the beets and up to 1/2" of the rim. Wipe the rims with a clean cloth or paper towel. Cover with the lids and screw on the rims to fingertip tight.

Now process in a water bath on a rack for 30 minutes or according to the chart for altitude adjustments, submerging the jar to 1" above the lids.

Remove jars and let cool on a counter lined with a tea towel. Refrigerate and eat any jars that don't seal. You will hear them popping while cooling and sealing. If they don't seal, you will be able to move the lid up and down when touching it.