Best Easy Pickled Radish Recipe

Peel the daikon radish and slice into thin rounds or half-moons, about 1/4 inch thick for optimal crunch.

In a small saucepan, combine water, distilled white vinegar, sugar, salt, and black peppercorns; bring to a gentle boil over medium heat, stirring until sugar dissolves.

Allow the brine to cool for 5 minutes off-heat to prevent cooking the radish.

Pack the sliced radish tightly into a clean glass jar.

Pour the warm brine over radish slices, ensuring all pieces are submerged; seal and refrigerate for at least 1 hour before serving for best flavor and crunchy texture.