Peppery flavor, red skin and white interior. Bulb and leaves both edible.
Coarsely grate them or slice them into thin slices. Slice a small onion as well.
In a separate bowl, mix together a half cup of sugar, 2./3 cup of lightly flavored vinegar (white wine, rice, or somethingelse light in flavor), and 2 tsps salt.
Once the salt and sugar are dissolved, mix the radishes and liquid together. Cover with plastic wrap and refrigerate for two days before serving.