These sweet pickled radishes will disappear quickly, even if you think there are no radish lovers in your house. We use them to garnish hamburgers, sandwiches and salads, and we also eat them straight out of the jar.
Place radishes in a hot 1-pint jar. Bring the rest of the ingredients to a boil in a small stainless steel or enameled saucepan.
2. Ladle hot pickling liquid over radishes. Wipe jar rim. Center lid on jar. Apply the band, and adjust to fingertip-tight. Let cool on a wire rack (about 1 hour). Chill 6 hours before serving. This is not a recipe that will preserve the radishes indefinitely on the shelf. We do this version because it is simple and quick and the radishes will last in refrigerator up to 4 months, but ours never last that long!