QUICK-PICKLED RADISHES AND BEETS

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Quick-Pickled Radishes and Beets image

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 8h35m

Yield Makes about 1 quart

Number Of Ingredients 6

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)

Steps:

  • 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.

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