Place the beets in a large pot and cover them with water. Bring to a boil over medium-high heat. Cooking the beets in water helps to soften them for peeling.

Once boiling, reduce the heat to medium-low and simmer for about 45-60 minutes, or until a fork easily pierces through the largest beet.

Remove the beets from the pot and let them cool slightly. Wearing gloves to avoid staining, peel the skins off the beets. This step is important to remove the earthy taste of the skin.

Slice the beets into 1/4-inch thick rounds or wedges using a mandoline or sharp knife. Uniform slices ensure even pickling.

In a medium saucepan, combine the white vinegar, water, sugar, and salt. Stir the mixture over medium heat until the sugar and salt dissolve completely. This creates a balanced brine that will flavor the beets.

Add the black peppercorns, cloves, mustard seeds, and bay leaf to the brine. Bring to a gentle simmer and let it cook for 5 minutes to infuse the flavors.

Pack the sliced beets into clean glass jars, leaving about 1/2 inch of headspace at the top. This allows for expansion and ensures the brine covers the beets completely.

Using a funnel, pour the hot pickling brine over the beets, ensuring they are fully submerged. Seal the jars with lids while the brine is still hot to create a vacuum seal.

Let the jars cool to room temperature before refrigerating. Allow the beets to pickle for at least 24 hours for the best flavor, although they can be enjoyed after just a few hours.