Quick radish and shallot pickle. Takes only an hour and ready to eat refrigerate and use within a week. Radishes I used watermelon and French breakfast radish, shallot, apple cider vinegar, sugar, pink peppercorns, salt. Slice radishes and place in jar, heat equal parts vinegar and water with sugar and salt and peppercorns just until hot and sugar has melted. Immediately put over the radishes and seal. You can eat in 1 hour.