Wash radishes well with water and remove any dirt on their surface. Discard the leaves and chop off ½-inch of the top and bottom. You can peel the radish using a vegetable peeler if you wish to. I like to keep the peel as gives a nice vibrant color to the pickle.
Slice the radishes into thin slices (1 mm) using a mandolin slicer or a knife. I like thin slices as they soak up the flavors really well.
Pack the radish slices in a clean glass jar. Set aside.
In a measuring cup, combine red wine vinegar, sugar, salt, red pepper flakes, peppercorns, garlic cloves, and warm water.
Stir to dissolve the sugar and salt.
Pour this pickling mixture over your sliced radishes and let them sit for an hour.
After an hour, cover the jar with a lid and store it in the fridge for up to a month.
You can use any variety of radish to make this pickle.Add some sliced red onion and Jalapeno to this pickle if you like.Add herbs like bay leaves, dill leaves, tarragon, rosemary, etc for a robust flavor.