Radish pickles 2

Stolen and rewritten from here

Sterilize

a glass 1-pint jar

Clean and thinly slice

1 bunch radishes, about a 1/2 pound

and place in jar

In a small saucepan, mix

1/2 c white or apple cider vinegar 5% acidity

1/2 c sugar

1/4 c water

1 t salt

1 t yellow mustard seeds

1/2 t ground black pepper

1 bay leaf

1/2 t dried crushed red pepper

and bring to a boil. Remove from heat and pour over radishes. Put cover loosely on jar, let cool somewhat, and then snug it up. Refrigerate at least one day; can be kept several months in refrigerator.