Beet and Radish Pickles

Name: Beet and Radish Pickles
Yield: 4 servings
Ingredients: 1 3 small red beets, peeled, halved lengthwise, cut into 1/3-inch-thick wedges; 1 6 red radishes, trimmed, cut into 1/3-inch-thick wedges; 1 1 tablespoon fennel seeds; 1 3/4 cup distilled white vinegar; 1 2 tablespoons kosher salt; 1 1 tablespoon sugar

From the kitchen of Carly

Crisp beets and radishes bathed in a fennel-spiced brine that's bright, gently sweet, and deeply satisfying. These pickles develop better flavor after a night in the fridge and keep for a week, making them perfect for adding snap and sophistication to any plate.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 small red beets, peeled, halved lengthwise, cut into 1/3-inch-thick wedges
16 red radishes, trimmed, cut into 1/3-inch-thick wedges
11 tablespoon fennel seeds
13/4 cup distilled white vinegar
12 tablespoons kosher salt
11 tablespoon sugar

Instructions

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.
Vegetables can be pickled 1 week ahead. Keep chilled.