Beet and Radish Pickles

This makes about 3 cups. enough for a half dozen folk or a week munching around the old homestead.

Stuff you need...
3 small beets  - peeled and cut into wedges
6 radishes, - cut into wedges, no need to peel these.
1 Tbsp fennel seeds - don't skip these, really.
 3/4 c. white vinegar, nothing fancy
2 tbsp kosher salt - don't overdo it with heaping helpings, you'll need salt but it is easy to go overboard.
1 tbsp sugar

What you're gonna do...
Put previously chopped into bite sized wedges of beets and radishes into a mason jar allowing some room for the upcoming brine
Toast the fennel sides in a dry saucepan over medium heat until fragrant - less than a minute so don't walk away.
 Add vinegar, salt, sugar and 3/4 c of water and bring to boil stirring until salt and sugar are dissolved. Pour the brine over the veggies ad let cool. Cover and refrigerate for 24 hours.  Good for about a week.