Recipe sourced from bonappetit.com (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.