Ingredients:

1 kg. tender fresh radish

Method :

Wash, wipe, and slice radish into desired pieces.
Do not make pieces too small or they will get mushy on pickling.
Soak them in salt water for 10-12 hours or overnight.
Drain and wash thoroughly under cold running water.
Drain completely, dab with kitchen cloth if necessary.
Pack tight layers into sterile jar, without leaving spaces.
Pour vinegar over slices to cover them.
Keep it as it is for 48 hours at least before using.