Beet and Radish Pickles

Name: Beet and Radish Pickles
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 whole small red beets, peeled, halved lengthwise, cut into 1/3-inch-thick wedges; 6 whole red radishes, trimmed, cut into 1/3-inch-thick wedges; 1 tablespoon fennel seeds; ¾ cup distilled white vinegar; 2 tablespoons kosher salt; 1 tablespoon sugar

A vibrant quick pickle featuring red beets and radishes flavored with fennel seeds. These crisp, tangy pickled vegetables make a perfect condiment or side dish.

4 servings

8 hr

Published October 4, 2025

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Ingredients

•3 whole small red beets, peeled, halved lengthwise, cut into 1/3-inch-thick wedges
•6 whole red radishes, trimmed, cut into 1/3-inch-thick wedges
•1 tablespoon fennel seeds
•¾ cup distilled white vinegar
•2 tablespoons kosher salt
•1 tablespoon sugar

Cooking Instructions

1.
Place beets and radishes in a small bowl. Toast fennel seeds in a dry small saucepan over medium heat, shaking pan often, until fragrant, about 45 seconds. Add vinegar, salt, sugar, and 1/2 cup water and bring to a boil, stirring until salt and sugar are dissolved, about 1 minute. Pour brine over beets and radishes and let cool. Cover and chill at least 8 hours before serving.
480 min
2.
Vegetables can be pickled 1 week ahead. Keep chilled.