Farmers Market Pickled Radishes
Using a mandolin, carefully slice the radishes to desired thickness.
Combine the water, sugar, salt, vinegar, Whole Black Peppercorns, and a Bay Leaf into a 64 oz jar.
Add in the sliced radishes, tightly cover with the lid, and refrigerate.
Radishes will be ready to eat after 24 hours of pickling and will keep for up to one month in refrigeration.