make the pickling liquid
Pour water into a bowl or measuring jug. Add vinegar, sugar, salt, peppercorns, and mustard seeds. Stir to combine. Clean the radishes under cold running water. Pat dry and cut into equal, very thin slices using a sharp knife or a mandoline slicer.TipIf you want these pickles to last for more than a week and up to 3 months, pour the pickling liquid (without the radishes) into a saucepan and bring to a boil, then use for preserving.
Quick Pickled Radishes
Transfer the sliced radishes into a jar or a bowl. Pour the prepared pickling liquid over the radishes and set aside for 20 - 30 minutes, then serve. Keep chilled in a fridge, covered, for up to 1 week.TipIf you plan on storing them for longer, then bring the liquid to a boil, place the radishes into a jar, cover with the boiling liquid, and bring it to room temperature, then store in a dark, cold place for up to 4 - 6 months.