Trim the stems and ends off the radishes. Use a mandoline to thinly slice the radishes. Add the radishes to a pint sized canning jar along with the red pepper flakes, mustard seeds, and peppercorns.

Bring the water, honey, vinegar, and salt to a boil in a medium saucepan. Stir occasionally to combine ingredients. Once boiling, remove from heat and carefully pour over the radishes.

Let the mixture come to room temperature before serving or placing a lid on and refrigerating.

Radishes are best eaten within a week.

Recipe adapted from Bon Appetit