I’m not sure how they turned out yet, but with these radishes I harvested were used for pickling.
First, sterilizing the jars and lids, and washing and cut the radishes. Afterwards I made the brine that consisted of 2 1/2 cups of vinegar, 1 1/2 cups of water, 1 cup of sugar, 8 tsp of salt, and brought this to a boil. I recommend putting vinegar in the water that sterilizes the jars to prevent calcium deposits left on the jars. When the jars are clean, add cut radishes, add 1/2 tsp of garlic, mustard seed and black peppercorns on top. Using a funnel, pour brine in the jars pushing down on the radishes to prevent air pockets and bubbles. Leave 1/2 inch of space between brine and mouth of jar.
Wipe mouth of jar and secure lids to the jars. Then put the jars in a water bath for 15 minutes of processing.