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Rinse the radishes under cold water to get any dirt off.
Cut off the root end.
Slice them thinly on a mandolin or quarter them.
Add the water, vinegar, salt, and sugar, and the optional pickling ingredients together in a medium-size pot.
Bring it to a boil and then cool it completely to room temperature, which takes about 30 minutes.
Once cool, cover the prepared radishes with the pickling liquid in a mason jar. Screw on the lid and store in the refrigerator for up to 4 weeks.