Adapted from Tart and Sweet:

Yield: 1-2 pints (or 1 pint and 1 half-pint)

About 1 pound of baby beets (approx 8 small beets)

1 cup champagne or white wine vinegar
1/2 cup water
1 Tbsp kosher salt

Per pint-size jar:
1 clove garlic
1/2 tsp juniper berries
1 bay leaf (fresh if you have it)
Optional: 1 star anise pod
1/4 tsp vegetable crisper granules

Trim the beets, leaving some of the tail attached. Boil the beets for 15-30 minutes (depending on how large they are) until they are just tender.

Strain the beets and cool them in cold water. Once cool enough to handle, take the skin off (should slide off easily at this point).

Bring vinegar solution to boil. Pack ingredients into hot jars. Ladle hot brine into jars, leaving 1/2" headspace.

Process for 10 minutes.