Quick Pickled Radishes And Beets Recipe

Ingredients

3/4 cup distilled white vinegar 

2 medium red beets, peeled, halved, and cut into 1/2-inch-thick wedges 

2 tablespoons coarse salt 

1 tablespoon sugar 

2 teaspoons fennel seeds 

2 bunches radishes, preferably French breakfast or red globe, trimmed and halved lengthwise (quartered, if large) 

Preparation

In a large saucepan, bring vinegar, beets, salt, sugar, fennel seeds, and 1/2 cup water to a boil, stirring until salt and sugar are dissolved. Remove from heat and let cool slightly. Stir in radishes. Refrigerate, covered, at least 8 hours and up to 1 week before serving.