Quickly Pickly Beets (or Radishes!)

Wash and trim a bit over a pound of beets or daikon radish, (no need to peel), and slice to about 1/4” thickness. Pack the veggies and all of the spices (2 TBSP Stock+Spice pickling spice) gently into a clean 1 quart jar, (or split into 2 pint jars), leaving a half-inch of space at the top. In a sauce pan, mix 2 cups of water with 2 cups of white, apple cider, white wine, or rice vinegar, and bring to a boil. Sugar can be added to this brine if you prefer more sweetness. Carefully pour the brine into the jar to fully cover the veggies, and discard any excess brine. Cover jar(s), and refrigerate for 36-48 hours. Open and enjoy!