Recipe sourced from (June 2017 issue)

Makes approx. 3 cups


3 small red beets, peeled, halved lengthwise, cut into 1/3″-thick wedges

6 red radishes, trimmed, cut into 1/3″-thick wedges

1 Tablespoon fennel seeds

3/4 cup distilled white vinegar

2 Tablespoons kosher salt

1 Tablespoon sugar


Place the beets and radishes in a small bowl. Toast the fennel seeds in a dry small saucepan over medium heat, shaking the pan often, until fragrant, about 45 seconds.

Add the vinegar, salt, sugar and 1/2 cup of water and bring to a boil, stirring until the salt and sugar are dissolved, about 1 minute. Pour the brine over the beets and radishes and let cool.

Cover and chill at least 8 hours before serving.


Vegetables can be pickled one week ahead. Keep chilled.