I've never been one for RADishes, but I'll eat almost anything if it's pickled.
6 oz Watermelon Radishes (thinly sliced)
1 Cup White Vinegar
1 TBS Honey
1 TBS Sugar
1/4 tsp Peppercorns
1/4 tsp Kosher Salt
2 Cloves Garlic (roughly chopped)
1/2 Jalapeno (sliced into strips)
1 TBS Fresh Lime Juice
1. Wash and cut radishes 1/4" thick.
2. In a medium saucepan over medium heat, combine the vinegar, honey, sugar, peppercorns, salt, and heat until ingredients are dissolved (about 2 minutes).
3. Place the radishes, garlic, and jalapenos in a sterile jar, and poor liquid over the top, leaving 1/2" of room at the top.
4. Screw on lid, let cool, and refrigerate for at least 4 hours before serving.