Slice the beets into 1/4-1/8-inch half-moons, then into quarters if the beets are larger, so that they look like mini pizza slices. While slicing, bring the water to a boil in a large pot.

When the water is boiling, add the beet slices and 1 tbsp. of the white vinegar (the vinegar helps the beets retain their vibrant). Return the water to a boil and cook for about 7 minutes. The beets should be tender, but not fully cooked (a tad bit softer than al dente pasta). Remove from the heat, drain and place the beets in a clean wide-mouthed quart-size jar.

In a small saucepan, combine the remaining ingredients to make a brine. Bring to a boil over high heat, then reduce the heat to low and simmer for 3 minutes.

Remove the brine from the heat. Using a fine-mesh sieve, strain the hot brine into a glass vessel and immediately pour it into the jar over the beets. You may have some extra brine. Cover the jar and let cool to room temperature before refrigerating. Let the beets sit in the refrigerator for 24 hours before eating.