Directions:

Leave root and 1" stem on beets, scrub clean with brush. Place in medium saucepan, cover with water. Bring to a boil. Cover, reduce heat and simmer 45" or until tender. Drain and rinse with cold water, cool slightly. Trim off roots and stem, rub off the skin. Thinly slice beets and place in a large bowl.

Combine vinegar and sugar in a small saucepan. Bring to a boil, cook for 5 min (Jen's note: do NOT inhale steam) Remove from heat, stir in salt, peppercorns and bay leaves. Pour mixture over beets, cover and chill.

I put them in a canning jar with lid (though not heat/vacuum sealed) and they kept in the frig for quite a while. They get better with age, but are tasty pretty much the same day you make them.