Food & Cooking Recipes Lunch Recipes Quick-Pickled Radishes and Beets Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 12, 2018 Print Rate It Share Share Tweet Pin Email Photo: Lennart Weibull Prep Time: 20 mins Total Time: 8 hrs 35 mins Yield: 1 quart Ingredients 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) Directions 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. Rate it Print