Pickled Radishes

In a dry skillet, toast fennel seed until slightly brown. In a medium saucepan, combine fennel seed, vinegar, soy sauce, orange juice, brown sugar, salt, ginger, pepper, garlic and thyme. Bring to a boil and dissolve salt and sugar. Remove from heat and cool slightly. Put radishes in a quart canning jar and pour pickling liquid over them. Refrigerate at least 2 days before serving.