1-2 bunches of radishes, depending on size (about 3 cups)
1/2 cup rice wine vinegar
1/2 cup granulated sugar
2 teaspoons salt
2 teaspoons whole peppercorns
2 cloves garlic
1. Cut greens and tails from radishes. Wash gently, and cut in half lengthwise (quarter larger ones).
2. Place radishes in a glass bowl or canning jars with peppercorns.
3. Stir salt and sugar into vinegar until dissolved, and pour over radishes, ensuring that all are submerged.
4. Cover and refrigerate overnight.
Radishes will be ready to eat at this point, but will keep for around a week in the refrigerator. Eat them while they are still crunchy.
