Cut off the stems and the roots of the radishes and wash them well. Remove any and all dirt.

Slice the radishes into thin, round slices-1/8 inch. Set aside.

Place vinegar, water, salt and sugar into a small sauce pan and bring to a boil, stirring to dissolve the sugar.

While the mixture boils, fill the three jars with water-1/2 full. Place them into the microwave and heat for 3 minutes to get the jars hot.

Remove the jars, carefully, from the microwave and discard the water.

Fill the jars with the sliced radishes-up to the bottom of the rim of the jar where the ring covers-leave headspace.

Fill jars with the hot liquid to cover the radishes.

Wipe off the rim of the jar with a wet cloth to remove any sugary liquid. Place the lid on and the ring-hand tighten.

Let the jars of pickled radishes cool for an hour on the kitchen counter. Then, refrigerate for 24 hours.

Use as desired for up to 3 weeks.