Pour water, vinegar and sugar in a large pot.
Break up garlic, and hot pepper into the pot, add bay leaves and pepper corns.
Stir and bring to a rolling boil then reduce to a simmer and cook for 5 minutes.
Put the dehydrated cucumbers in one of the quart jars up to about 1/3 full and in the other jar add the beets up to about 1/3 full.
Pour the hot pickle juice into the jars making sure to get some garlic, bay leaf and peppercorns in each jar.
Put the lids on, let cool and then put in the refrigerator overnight.
The next morning you have pickled beets and cucumbers! They will keep in the refrigerator for 2 months.