My kids won't eat radishes because they are too spicy. Pickling them lightly in vinegar and sugar removes most of the heat and leaves them tasting crisp, sweet, tangy and tinted a cheery pink.
10-12 ounces or so of radishes ( one packet)
1/4 cup rice wine vinegar
2 tbs sugar
Slice radishes and place them in a glass quart jar.
Add vinegar and sugar, and top with water to cover.
Chill for 1 hr.
Enjoy on salads, in sandwiches, in sushi or as a snack.
Store, sealed, in the refrigerator for up to a month.