Worth a trip

Beet and Radish Pickles

Name: Beet and Radish Pickles
Ingredients: 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; 3/4 cup distilled white vinegar; 2 tablespoons kosher salt; 1 tablespoon sugar

A small grocery run gets this on the table.

Ingredients

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directions

1.
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 1/2 cup 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.
2.
Vegetables can be pickled 1 week ahead. Keep chilled.

Recipes sourced from Epicurious.com.

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