Heat oven to 400 degrees. Add washed, trimmed beets to a large roasting pan, cutting any large beets in half to make them all roughly equal sizes.

Pour ¼ cup of water into pan, cover with foil and roast in oven for 45 to 1 hour, depending on the sizes of your beets. Remove from oven at 45 minutes and check doneness with a paring knife to the center of a few of the largest beets. You can remove any that are done and continue cooking for the remaining 15 minutes any that need it.

Remove all beets from oven and let cool enough that you can handle them.

Trim the root and stem ends and then remove the skin of the beets.

Slice the beets as you would like (you can also leave baby beets whole).

Wash four pint size jars and lids.

Add the vinegar, water, honey, sea salt, and pickling spice to a large saucepan and bring to a boil. Reduce heat to low and cook for another 5 minutes.

While the brine is cooking, add the sliced beets to your prepared jars, leaving about ½ inch open between the beets and top of jar.

When the brine is ready, use a canning funnel on the jars and ladle the vinegar mix into the jars, one at a time, to cover the beets.

Use a plastic thin spatula to remove air bubbles, adding more brine as needed, and then wipe the rims of the jars with a damp rag or paper towel to remove any sticky residue.

Attach lids and label with the month, day and year before moving into the refrigerator for storage (9-12 months).

For canning, keep the jars warm until you fill them with beets and brine.

Fill a water-bath canner with water and set to start heating; wash new canning lids and new or used rings.

Fill one warm jar at a time with warm beets, place canning funnel on jar and ladle in the brine.

Use a thin, plastic spatula to remove air bubbles and distribute brine evenly. Leave a ¼-inch headspace.

Wipe rims with a damp cloth, attach lid and place the jar in the canning rack before moving to the next jar.

Lower the rack and bring the covered canner to a boil. After coming to a boil, set timer for 30 minutes and adjust the burner to keep the water at a low boil.

When timer goes off, turn burner off, remove lid and let jars sit in water for another 5 minutes before transferring to a towel lined surface.

Let sit undisturbed for 12 or more hours, then remove the rings and check lids for seal, placing any that didn't seal in the fridge. Label the jars with the date and store in a cool, dark place for up to 18 months.