Quick Pickled Radishes

Quick Pickled Radishes 1 pound radishes 1/2 cup water 1/2 cup cider vinegar 1/4 cup sugar 1/4 cup packed light brown sugar 1 tablespoon mustard seed 1 teaspoon kosher salt 1 teaspoon whole peppercorns 1 to 2 bay leaves With a mandoline or vegetable peeler, cut radishes into very thin slices. Place radishes in a 1-quart jar. In a large saucepan, bring remaining ingredients to a boil. Carefully ladle hot liquid over radishes. Cover and refrigerate overnight.