Beet and Radish Pickles

Ingredients

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

Steps

1. Put the beets and radishes in a small bowl. In a dry small saucepan over medium heat, toast the fennel seeds, shaking often, for about 45 seconds until fragrant. Add the vinegar, salt, sugar and 1/2 cup water, bring to a boil, and stir until the salt and sugar dissolve, about 1 minute. Pour the brine over the vegetables and let cool before covering and chilling for at least 8 hours before serving.
2. The vegetables may be pickled 1 week ahead; keep them chilled.