Directions
1. Wash beets thoroughly and trim the stems, leaving about 1 inch attached.
2. Place beets in a large pot, cover with water, and bring to a boil. Reduce heat and simmer for 30-40 minutes, or until tender.
3. Drain and let cool slightly, then peel off the skins.
4. Slice the beets into rounds or wedges, depending on your preference.
5. In a separate saucepan, combine vinegar, water, sugar, salt, peppercorns, mustard seeds, and bay leaves. Bring to a boil, stirring until sugar dissolves.
6. Pack the beet slices into sterilized jars and pour the hot pickling liquid over them, ensuring the beets are fully covered.
7. Seal jars and let cool to room temperature before refrigerating.
8. Allow the beets to pickle for at least 24 hours before enjoying, for the best flavor.
