Beet and Radish Pickles

Ingredients for Beet and Radish Pickles

• 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

• 180ml distilled white vinegar

• 2 tablespoons kosher salt

• 1 tablespoon sugar

Place beets and radishes in a small bowl. Toast fennel seeds in a dry small saucepan over medium heat, shaking pan often, until fragrant, about 45 seconds. Add vinegar, salt, sugar, and 120ml water and bring to a boil, stirring until salt and sugar are dissolved, about 1 minute. Pour brine over beets and radishes and let cool. Cover and chill at least 8 hours before serving.

Vegetables can be pickled 1 week ahead. Keep chilled.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.