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Quick-Pickled Radishes and Beets
Credit:
Lennart Weibull
Recipe Summary
prep: 20 mins
total: 8 hrs 35 mins
Yield: Makes about 1 quart
Ingredients
Ingredient Checklist
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)
Gallery
Quick-Pickled Radishes and Beets
Credit:
Lennart Weibull
Recipe Summary
prep: 20 mins
total: 8 hrs 35 mins
Yield: Makes about 1 quart
Gallery
Quick-Pickled Radishes and Beets
Credit:
Lennart Weibull
Quick-Pickled Radishes and Beets
Credit:
Lennart Weibull
Quick-Pickled Radishes and Beets
Recipe Summary
prep: 20 mins
total: 8 hrs 35 mins
Yield: Makes about 1 quart
Recipe Summary
prep: 20 mins
total: 8 hrs 35 mins
Yield: Makes about 1 quart
prep: 20 mins
total: 8 hrs 35 mins
prep:
20 mins
total:
8 hrs 35 mins
Yield: Makes about 1 quart
Makes about 1 quart
Ingredients
Ingredients
- 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)
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Quick-Pickled Radishes and Beets
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Quick-Pickled Radishes and Beets
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
