Quick-Pickled Radishes and Beets

Photo: Lennart Weibull
Prep Time:
20 mins
Total Time:
8 hrs 35 mins
1 quart


  • ¾ cup distilled white vinegar

  • 2 medium red beets, peeled, halved, and cut into ½-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.

Related Articles