1 cup water
1 cup white vinegar
1 cup sugar
1 teaspoon salt
3 cups thinly sliced radish
5 cloves garlic
3 whole red bird's eye chilies
Boil the water, vinegar, sugar, and salt together in a saucepan for about 30 minutes to make a brine. Let cool.
Put the sliced radish in a big mason jar with the garlic cloves and the bird's eye chilies.
Pour the cooled brine in the mason jar.
Keep in the refrigerator for 24 hours.