Quick Pickled Radishes and Beets

  • 3/4 cup distilled white vinegar
  • 2 medium red beets, peeled/halved/cut into 1/2 inch wedges
  • 2 tablespoons coarse salt
  • 1 tablespoon sugar
  • 2 teaspoons fennel seeds
  • 2 bunches radishes, trimmed/halved or quartered lengthwise
  1. Bring vinegar, beets, salt, sugar, fennel seeds & 1/2 cup water to a boil in a large saucepan.
  2. Stir until salt and sugar have dissolved.
  3. Remove from heat and let cool for 5 minutes.
  4. Stir in radishes.
  5. Refrigerate, covered for 8 hours and up to 1 week before serving.