Wash and dry the radishes and trim off the stalks/leaves and any root growth. Slice into thin rings using a mandolin if you have one.

Using a non reactive pan gently heat the water, vinegar, salt and honey until the salt and honey completely dissolved. Raise to a boil for 5 minutes and then remove from heat.

Crush 7 of the peppercorns and add these along with the remaining 3 whole ones to a sterilised jar (see my resources page on how to sterilise jars) and also the garlic clove and the sliced chilli if you are using it.

Pack the radish slices into the jar and pour over the hot liquid.

Cover and allow to cool before refrigerating.

The Pickled Radishes will be ready to eat in 24 hours and will keep in the fridge for up to 3 weeks.

Note; the chilli and garlic will keep adding their strong flavour to the pickle, so remove them after 24 hours if you don't want the brew to get too hot to handle!