I needed to use our last bunch of radishes and found several similar pickling recipes on line. I thought I'd share this since they taste pretty good, very similar to bread and butter pickles.
Pickled Radishes (Bread & Butter Style)
1/2 cup red wine vinegar
1/4 cup granulated sugar
1/4 cup water
2 teaspoons kosher salt
1/2 teaspoon mustard seeds
1/4 teaspoon coriander seeds
1/4 teaspoon whole black peppercorns
1 bay leaf
BRINE: Mix ingredients (except the radishes) in a small pan and simmer while stirring until the sugar has dissolved. Remove and let cool for 5 minutes.
RADISH: Remove greenery and wash the radishes. Thinly slice the radishes and place them into a pint canning jar.
Pour in the brine leaving the lid off the jar for about 20 minutes or until the liquid has cooled. Once cooled, put on a tight fitting lid and shake the jar to evenly distribute the brine. Allow the radishes to soak in the brine for a day before eating.
The pickles can be kept in the refrigerator for up to 5 days.