1 bunch of radishes, sliced
1/2 cup apple cider vinegar
1/2 cup sugar
1/4 cup water
1 tsp salt
1 tsp pickling spice
1 bay leaf
Sterilize jars and pack with thinly sliced radishes.
Mix the remaining ingredients in a pot and bring to a boil.
Pour hot liquid into each jar leaving about 1/2" head space.
Seal and store in fridge for 3-4 months.
Or process in a hot water bath to store longer on the shelf.
This is the method I use to sterilize and process jars.
http://hotandcoldrunningmom.blogspot.ca/2016/09/sterilize-and-process-jars.html
The red colour comes out of the peel almost immediately,
and you're left with this pretty pink pickle!
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