Quick Pickled Beets

Quinn over at Nermo makes some pretty mean pickled beets.  I mean, they are seriously yummy (especially in a butter leaf lettuce salad with blue cheese and vinaigrette and maybe some toasted hazelnuts - * drool *).
However, videos are always helpful, even though Quinn's recipe is way easier, plus, I am fascinated by the addition of Atomic Fireballs in this recipe.  And again, because I coddle you (and want this to be quicker for me when I look it up later. . . ), I've typed up the ingredients and instructions.

Beets - 10 or so
1/2 tsp fennel seed
1 tbsp mustard seed
1 tbsp black peppercorns
4 allspice berries
2 cups white wine vinegar
2 cups water
1 bay leaf
4 sprigs of thyme
3 cloves of garlic
1 cinnamon stick
1/2 tsp Aleppo chile
1 tbsp salt
2 tbsp turbinado sugar
2-3 Atomic fireballs
Cipollini onions

Roast them beets, then top and tail them (cut off root end and stem end), skin 'em and cut into equal sizes (wear gloves unless you want pink fingers for days).
Toast the spices (fennel, mustard, pepper, allspice) in a pan over medium heat to bring out their flavors.  Pour into pot.
Add water and vinegar to spices.  Add remaining ingredients to liquid.  Simmer for 5 minutes.
Add a sliced cipollini to the brine.

In a jar with a sealable lid, add a few onions, load in some beets, and then pour the pickling liquid over the top.
Allow to cool to room temp, close and put in fridge.  Tomorrow you'll have yummy pickled beets.