Pour apple cider vinegar, sugar, and water into a pot and bring it to a boil.
Add bay leaf, peppercorns, and salt to the brine.
Remove the pot from the stove once all the sugar has dissolved.
While the brine cools, prepare the beets: Peel them and cut them into ultra-thin slices, preferably with a mandolin slicer. If you don't have a mandolin slicer, you can use a potato peeler instead - it works just fine!
Scald a canning/jar and optionally rinse it with Atamon. If the jar is well disinfected, the beets can last for months.
Place the beets in the jar and pour the brine over them to cover.
Seal the jar and refrigerate. Let it sit and marinate for a few days. After that, they are ready to serve.
