Kabees, quick pickled root vegetables, usually turnips and beets, are a mainstay of Mediterranean dining; either as a topping for a pita sandwich or as part of a mezze platter. For our Mediterranean dinner party we turned to Martha’s recipe for quick pickled radishes and beets.
At Eastern Market we selected a beautiful bunch of radishes, and taking the advice of one of the vendors we went with a bunch of golden beets, in lieu of traditionally used red beets.
The process for making the quick pickles is quite simple. We trimmed, peeled (just the beets), and cut the vegetables; prepared the brine; covered the vegetables in the brine; and left it all to chill in the refrigerator over night. ***HEADS UP***When you uncover the pickles after they have marinated you will be greeted with an aroma that in positives terms could best be described as “earthy”… Do not fear, the pickles do not taste anything like that initial smell that wafts your way.
Quick-Pickled Radishes and Beets
adapted from Martha Stewart
- PREP: 20 MINS
- TOTAL TIME: 8 HOURS 35 MINS
- YIELD: MAKES ABOUT 1 QUART
- 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)
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.