Prep: 1. Slice radishes. Make: 1. Combine all of the ingredients except the radishes in a small saucepan and bring to a simmer, stirring occasionally until the sugar dissolves. Remove from the heat and let it cool for a few minutes while you prep the radishes. 2. Place radishes in a pint jar. 3. When the brine has cooled a bit, pour it into the jar, making sure to cover the radishes completely. 4. Allow to cool to room temperature, about 20 minutes. Seal the jar with a tightfitting lid and shake to distribute the brine and spices. 5. The pickles will be ready in about an hour, but are best after a few hours.
This is a favorite with slow cooker pulled pork. We like to prep the pickled radishes when we put the slow cooker together in the morning so that they are well pickled by dinner time!