Beet and Radish Pickles
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
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.
