2 pounds small beets, stems trimmed to 1/2 inch, peeled, and cut into small wedges
3 tablespoons plus 2 teaspoons kosher salt
1 cup champagne vinegar
3/4 cup sugar
1 (2-inch) piece of fresh ginger, cut into 1/4-inch-thick coins
6 garlic cloves, smashed and peeled
4 dried red chilies
, such as de Arbol
Put the beets and the 2 teaspoons salt in a nonreactive 4-quart pot. Add water until the beets are just barely covered and bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 5 to 7 minutes, until the beets are crisp-tender. Drain in a colander, reserving 4 ½ cups of the cooking liquid. Let the beets cool.
Pour the reserved cooking liquid back into the pot and add the remaining 3 tablespoons salt, the vinegar, and the sugar. Bring to a boil and cook for 30 seconds, stirring until the sugar and salt dissolve. Let cool completely.
Put the beets into a 2-quart jar or other container, layering them with ginger, garlic, and chiles (smash the chiles if you want spicier beets). Pour in the pickling liquid to cover, screw on the lid, and refrigerate for at least 2 days and up to 1 month.