New This Month

Quick-Pickled Radishes and Beets

  • Prep:
  • Total Time:
  • Yield: Makes about 1 quart

Photography: Lennart Weibull

Source: Martha Stewart Living, June 2015


  • 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)


  1. 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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