Scrub and wash the beets and place them into a steaming basket. Fill your pot with 2-inches of water. Insert the steaming basket with the beets into the pot. Cover with lid and steam until the beets are fork-tender.

Add the beets to cold water and once the beets are cold enough to handle, peel off the skin.

Cut the beets into ¼-inch thick slices and add them into a clean jar.

Make the brine: combine white wine vinegar with brown sugar, water, coriander seeds, mustard seeds, and black peppercorns. Heat until the sugar dissolves. Be careful about the fumes as the vinegar is quite pungent.

Pour the mixture over the beets, leaving the ½-inch top of the jar empty. Allow to sit at room temperature for 1 hour and then refrigerate for 3 days.