Makes 2 pint jars  Eat this pickle within a week.

Preheat oven to 375 degrees. Scrub beets and rub with olive oil. Wrap in foil, set on a baking tray, and roast for one hour, or until a paring knife easily pierces them. Let cool, then peel (wear gloves to avoid staining your hands) and cut in ¼ to ½-inch slices. Place in clean glass jars (1 quart or 2 pints). Layer with sprigs of dill and garlic slices. In a small saucepan, combine vinegar, water, sugar, salt and peppercorns. Bring to a boil and stir until sugar is dissolved. Carefully pour over beets in the jar. Place the lid on the jar and rotate so liquid and ingredients are evenly distributed. Refrigerate. Ready to eat right away, but taste improves after a few days.