Step 1

Wash and dry the radishes - slice thin and add to a large bowl along with the chopped cilantro and jalapeño - set aside.

Step 2

In a small saucepan, combine the vinegar with the sugar and salt and stir until dissolved. Bring to a low boil on the stove, then turn off and allow to cool completely (you can also toss in the fridge if you are in a hurry).

Step 3

Grab a wide-mouth quart canning jar and pack it to the top with the radish/cilantro/jalapeño mixture. Pack tightly. Sprinkle the red pepper flakes and mustard seed on the top of the packed radishes.

Step 4

Pour the cooled vinegar mixture over the top of the mixture in the jar, if needed, top off with additional vinegar and a pinch of salt.

Step 5

Place the lid and ring tightly on the jar and allow to sit at room temperature for 24 hours before placing in the refrigerator.

Step 6

Consume within 7-10 days.