I have to admit I've never been a radish fan. I did some research on recipes, and asked around the farmers said they make radish relish which I'm sure is good but not what I felt like making. So I deiced I'd make pickles.
These colorful pickled radishes are an example of sokusekizuke or 'instant' Japanese pickles that are ready to eat in as little as an hour, and are stored in the refrigerator. This version uses some not so traditional ingredients.