Ingredients
1/2 yellow onion, halved and thinly sliced
5 red radishes, thinly sliced
1/2 carrot, thinly sliced
1/2 tsp. fennel seeds
1/2 tsp. caraway seeds
1/2 tsp. coriander seeds
1/2 c. white vinegar
1 beet, peeled and thinly sliced
2 tsp. packed brown sugar
1 tsp. kosher salt
1/4 tsp. MSG (optional)
Preparation
Step 1To a 2-cup heat-proof jar, add onion, radish, and carrot.Step 2In a small pan over medium heat, toast seeds until fragrant, about 30 seconds to 1 minute. Slowly add vinegar, beet, brown sugar, salt, and MSG (if using), and bring to a simmer. Remove from heat and pour into the jar with vegetables.Step 3Let mixture cool for 5 minutes, then screw on the lid and carefully shake to coat vegetables in vinegar solution evenly, unscrewing lid slightly every few shakes to release pressure. Let pickles cool to room temperature, shaking every now and then, then transfer to the refrigerator and let rest at least 2 hours before using.
