To prepare the radishes: Slice off the tops and bottoms of the radishes, then use a sharp chef’s knife or mandolin to slice the radishes into very thin rounds. Pack the rounds into a pint-sized canning jar. Top the rounds with red pepper flakes, mustard seeds, peppercorns and garlic cloves.

To prepare the brine: In a small saucepan, combine the vinegar, water, honey and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.

Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later consumption. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.