Wash the beets thoroughly under cold water.

Trim the tops and roots off the beets.

Place the beets in a pot and cover them with water.

Bring the water to a boil and cook the beets for about 30-45 minutes, until tender.

Once cooked, drain the beets and let them cool slightly.

Peel the skins off the beets using your hands or a paper towel.

Slice the beets into rounds or wedges, as desired.

In a saucepan, combine the apple cider vinegar, water, sugar, and salt. Bring to a boil.

Add mustard seeds, black peppercorns, crushed garlic, and the bay leaf to the mixture.

Once boiling, pour the hot liquid over the sliced beets in a jar. Seal the jar and let it cool to room temperature.