Be sure to wash your radishes well, since they can be sandy. I didn’t add herbs to this batch, but you can pack in a bay leaf, some tarragon, or a few sprigs of fresh dill in the jar before closing it up. The chile pepper is optional, if you’d like to give them an extra kick.
Storage: The radishes will be ready to eat after 24 hours. During storage, the liquid will turn a nice rosy color and any added flavors – such as garlic and hot peppers – will get stronger. The radishes can be kept in the refrigerator for up to one month.