Thinly slice your radishes. Not so thin that you can see through them but thin enough that the brine will be able to soak through them.
Layer your spices and sliced radishes into clean jars starting with spices on the bottom then a layer of radishes and continue until the jar is almost full.
Prepare your brine by heating the vinegar, water, sugar, and salt over medium heat on the stovetop. Stir until the sugar and salt are dissolved.
Pour the hot brine over the prepared jar of radishes.
Allow to cool and place in the fridge overnight, and enjoy your pickled radishes the next day!