My Kitchenaid slicing attachment made quick work of the slicing which I chose to do instead of halving or quartering.
To make about 3 500ml jars.
2 lbs radishes, tops and roots removed, thinly sliced (or cut into halves or quarters)
2 1/2 cups water
2 tbsp salt
1 1/2 cups water
1 1/4 cups white vinegar
3/4 cup honey
1/4 cup red wine vinegar
2 tbsp peppercorns
In a large stainless steel or glass bowl combine 2 1/2 cups water and kosher salt. Add radishes. Cover and refrigerate for 1 to 2 hours
Drain and rinse radishes, set aside. In a medium saucepan combine 1 1/2 cups water, white vinegar, honey, red wine vinegar, and peppercorns. Bring to boiling, stirring occasionally. Reduce heat, cover, and simmer for 15 minutes.
Pack radishes into hot, sterilized pint jars, leaving a 1/4 inch headspace. Ladle the hot vinegar mixture into jars, being sure to get some peppercorns into each jar and maintaining the 1/4 inch headspace. Discard any remaining vinegar mixture.
Wipe jar rims, adjust lids Process filled jars in a boiling water canner for 10 mintues. Makes 6 half pints.