Pickled Radishes for Canning
stem and root ends removed and cut into 1/8 inch slices
ground black pepper
dried crushed red pepper
Thoroughly wash radishes, cut tips and stems off and slice thinly.
Combine the rest of the ingredients in a saucepan and heat over low heat, stirring constantly, until the sugar and salt dissolve.
Layer sliced radishes in a sterilized mason jar and pour still warm pickling liquid over top.
Wipe the rim and secure lid and ring.
Process in a hot water bath for 15 minutes (for both pints and half-pints).