Wash the beets free from dirt, being very careful not to prick the outside skin, or they will lose their beautiful color.
Put them into boiling water and gently simmer, cooking until about three quarters done, which will be about 1½ hours, remove and allow to cool.
Bring the vinegar to a boil and add the pepper corns and allspice (using the above proportion), cook for 10 minutes, and allow to cool.
Place the beets into prepared canning jars and cover with vinegar.
Seal the jars and return to a sterile hot water bath for 15 minutes.
Allow the beets to sit for a week and they will be ready for use.