Cut the red beets into chunks and place them in a large jar (950 ml / 1 quart). Add the bay leave.

In a small saucepan bring vinegar, water, salt, and sugar to a boil, stirring to dissolve salt and sugar.

Pour hot brine into the jar, cover, and let cool.

The pickled beets are done after 30 minutes and can be stored in your refrigerator for several weeks.