Procedures

1. 1

   Wash radishes well. Trim roots and stems and slice radishes into thin wedges.

2. 2

   Place chopped radishes into a pint jar.

3. 3

   Combine vinegar, water, honey and salt in a small saucepan. Bring to a boil.

4. 4

   When brine has reached a boil, pour over radishes.

5. 5

   Let jar sit on counter until cool. When cool, place jar in the fridge.

6. 6

   Once jar has chilled for 24 hours, pickles are good to eat.