20 radishes
10 garlic cloves
1 tsp whole black peppers
2 cups distilled white vinegar
1 tsp kosher salt
1 tsp sugar

Clean and slice the radishes. Place in two 12 oz glass jars with garlic spread out evenly. Heat 2 cups of vinegar with the salt & sugar added until boiling and everything is dissolved. Pour over the radishes. Refrigerate for at least 3 days and up to a month.