Clean and trim the tops and bottoms of your radishes and turnips. Halve and quarter them, depending on the size.Place in a cleaned 16oz wide-mouth ball jar with the black peppercorns and garlic cloves.In a small saucepan bring the vinegar, water, salt and sugar to boil.Carefully pour the pickling liquid over the radishes and turnips and place the lid on but do not screw the on the band.Cool completely at room temperature and screw on the band.Place in your refrigerator to pickle. They can be ready in as little as 1 week - check to see if they are to your taste and use.Keep stored in your refrigerator for about 1 month.