Beet and Radish Pickles

Name: Beet and Radish Pickles
Yield: Makes about 3 cups
Ingredients: 3 small red beets, peeled, halved lengthwise, cut into ⅓-inch-thick wedges; 6 red radishes, trimmed, cut into ⅓-inch-thick wedges; 1 tablespoon fennel seeds; ¾ cup distilled white vinegar; 2 tablespoons kosher salt; 1 tablespoon sugar

Harneet BawejaMakes about 3 cupsSource

condiment pickle beet radish easy side snack dairy-free gluten-free nut-free vegetarian vegan healthyish pickle and preserve

Ingredients

3 small red beets, peeled, halved lengthwise, cut into ⅓-inch-thick wedges

6 red radishes, trimmed, cut into ⅓-inch-thick wedges

1 tablespoon fennel seeds

¾ cup distilled white vinegar

2 tablespoons kosher salt

1 tablespoon sugar

Method

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 ½ 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.

Do Ahead: Vegetables can be pickled 1 week ahead. Keep chilled.