Wash jar, sterilise if you prefer
Slice tops and bottoms off radishes
Wash radishes well, then slice thinly
Peel and slice garlic cloves
Layer radish slices, garlic and dill (if using) in jar, pack down tight
To make brine, add vinegar, water, sugar, peppercorns and salt to a small saucepan
Stir over medium heat until the sugar has dissolved
Pour hot brine over radishes making sure to cover them
Put on a vinegar proof lid and allow to cool before placing in fridge
Allow to sit for at least four days for the flavours to infuse
