In colonial days, pickled radishes were a mainstay. Indeed, all sorts of things got pickled that we don't think of nowadays.
Anyway, I adapted a ca 1720 recipe several years ago, and it works out really well. Except I have no idea how long they will last, put by, because the go so fast.
Pickled Radishes
2 dozen radishes
1 cup sugar
1 cup cider vinegar
1 tbls mustard seed
1/2 tsp celery seed
2 tsp dill weed
Stem radishes. Cut into roses if desired.
Mix all other ingredients in a saucepan. Heat until sugar is melted and mixutre is clear. Add radishes.
Keep in fridge, or process in boiling water bath 10 minutes.