500g radish, peeled with ends trimmed
125ml white vinegar
1 tsp coarse sea salt
Combine water, sugar, vinegar and salt in a saucepan, then simmer over low to medium heat until the sugar dissolves, about 2-3 mins. Stir often.
Pour the brine over the radish and close the lid.
Leave at room temperature for 3-4 hours then refrigerate. It should be ready to eat in 1 – 2 days.