Peel the beets and either spiralize them or cut them into narrow matchsticks.

In a 4 quart or larger saucepan, combine the vinegar, water, ginger, sugar, and salt. Bring it to a boil.

Drop the prepared beets into the pan with the brine and bring the liquid back to a simmer. At first it will look like a ridiculously small volume of liquid for the amount of vegetable matter, but the beets will start to relax into the brine.

Simmer for 2 to 3 minutes, until the beet strands have lost a bit of their bite.

Remove the pan from the heat. Funnel the beet strands into a quart jar and top with the brine.

Let them cool and then refrigerate. These pickles will keep for at least three months in the fridge.