Place the beets in a saucepan and cover with water. Bring to a boil and cook until tender, about 45-60 minutes.

Once cooked, remove the beets, let them cool, then peel and slice them into wedges.

In the same saucepan, combine vinegar, water, sugar, salt, peppercorns, mustard seeds, and garlic.

Bring the mixture to a boil, stirring until the sugar and salt dissolve.

Pack the sliced beets into a clean mason jar.

Pour the hot pickling liquid over the beets, ensuring they are fully submerged.

Seal the jar and let it cool to room temperature before refrigerating.

Allow the beets to pickle in the refrigerator for at least 24 hours before serving for best flavor.