10 red radishes, trimmed, unpeeled, quartered
10 cup garlic cloves
1 teaspoon whole black peppercorns
2 cups distilled white vinegar
1 teaspoon kosher salt
1 teaspoon sugar

Combine first 3 ingredients in a clean 1-quart glass jar. Add vinegar, salt, and sugar. Cover; shake until sugar and salt begin to dissolve. Refrigerate for at least 3 days, shaking once a day. Can be made 1 month ahead. (The flavor mellows the longer the mixture pickles.) Keep chilled.