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

Instructions

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.