Beet and Radish Pickles
['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']
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.
Vegetables can be pickled 1 week ahead. Keep chilled.
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