Step 1

In a small saucepan over medium heat, combine the water, rice vinegar, wine vinegar, sugar, and salt and stir until the grains are dissolved. Let the brine cool to room temperature.

Step 2

Pack the radish pods into jars and pour the brine over them, making sure the pods are fully submerged.

Step 3

Pickle at room temperature, out of direct sunlight, for at least 4 hours before serving. For best flavor, pickle overnight in the fridge.