Makes 1 cup
Active time: 15 minutes
Total Time: 24 hours 15 minutes
6 ounces radishes, ends trimmed and cut in half lengthwise
½ teaspoon peppercorns, preferably a mix of black, white and pink
1 cup white vinegar
1 cup water
1 cup granulated sugar
Put the halved radishes and peppercorns in a storage container.
Combine the vinegar, water, and sugar in a saucepan and bring to a simmer, stirring to dissolve the sugar. Pour over the radishes and let cool to room temperature.
Refrigerate for 24 hours or up to 1 week.