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Start by preparing your raw radish. Wash, clean and peel thoroughly. Use a sharp knife to cut it into small cubes. This size is perfect for pickling and makes them easy to eat.
Once the sliced radishes are prepared, make the brine. Divide the brine into three portions for the colorful pickled radish. Combine white vinegar, water, sweetener, and salt in a bowl. Stir until the salt and sweetener have fully dissolved. Do the same for the other two mixtures and add the beetroot and blueberry liquid. Once done, pour each brine over the radish cubes in separate jars.
After combining the pickling juice and the radish, cover the mason jars with a lid and refrigerate for a few days or at least a few hours.