Creating delicious pickled beets is a simple process if you follow these steps carefully:

1. Prepare the Beets: Rinse the beets under cold water to remove dirt. Trim off the leafy tops, leaving about 1-2 inches to prevent bleeding during cooking.
2. Boil the Beets: Place the beets in a large pot and cover them with water. Bring to a boil and simmer for about 30-40 minutes, or until tender. You can check doneness by piercing with a fork or knife.
3. Cool and Peel: Once cooked, remove the beets from the pot and allow them to cool. When they are cool enough to handle, use your hands to peel off the skins. They should come off easily.
4. Slice the Beets: Cut the peeled beets into thin rounds or wedges, depending on your preference.
5. Prepare the Pickling Liquid: In a separate saucepan, combine apple cider vinegar, water, sugar, salt, peppercorns, mustard seeds, garlic, and bay leaf. Bring to a boil, stirring occasionally to dissolve the sugar.
6. Pack the Jars: Sterilize glass jars by boiling or running them through the dishwasher. Pack the sliced beets tightly into the jars, leaving about 1/2 inch of space at the top.
7. Pour the Liquid: Carefully pour the hot pickling liquid over the beets in the jars, ensuring they are completely submerged. Leave a little space at the top for expansion.
8. Seal and Cool: Tightly seal the jars with lids and let them cool to room temperature. Once cooled, refrigerate them for at least 24 hours before enjoying for the best flavor.
9. Store: Pickled beets can be stored in the refrigerator for several weeks.

By following these straightforward steps, you can create a batch of pickled beets that will surely impress!