How to Pickle Radishes

Dear Diary-
Mom is proud of her radishes she has grown in Maine... she wants to know how to pickle radishes... i have never done this so i looked it up... BUT dipping them into sea salt is pretty yummy too... maybe Mom needs to make some radish tea sandwiches and put on a hat and gloves- she could find some at the chicken coop antique place up there...
HERE YOU GO MOM!

Easy Radish Pickles
From: LA Times

Ingredients:

2 bunches radishes (about 3/4 pound with tops removed)
1 tablespoon plus 1/4 teaspoon kosher salt, divided
1 teaspoon whole mustard seed
1/2 teaspoon whole black peppercorns
3/4 cup rice vinegar
1 tablespoon sugar
Directions:

Trim the tops and tails of the radishes and quarter them lengthwise. In a large, nonreactive bowl, toss them with 1 tablespoon kosher salt to coat well. Add water to cover and several ice cubes. Set aside until the radishes have softened slightly but are still crisp, about 2 hours. Alternatively, transfer the salted radishes without the water and ice cubes to a Japanese pickle maker and screw down the top.
While the radishes are softening, toast the mustard seed and black peppercorns in a small saucepan over medium-high heat until they are fragrant, about 2 minutes. Add the vinegar, one-half cup water, the sugar and the remaining one-fourth teaspoon salt and simmer 3 to 5 minutes. Remove from the heat and cool until the pickling mixture is just warm to the touch.
Rinse the radishes well and pat them dry with a towel. Place them in a small, nonreactive container and pour the warm pickling mixture over them to just cover. Seal tightly and refrigerate at least 1 day to mature.