Refrigerator Radish Pickles

(Recipe is from The Farm, by Ian Knauer)

1 large bunch radishes (6 oz.) trimmed

1 tablespoon plus 1 1/2 teaspoons kosher salt

1 cup distilled white vinegar

1 tablespoon sugar

1 jalapeno pepper

Cut the radishes in half, then toss with 1 tablespoon of the salt.  Let them drain in a colander at room temperature for at least 1 hour.

Heat the vinegar with the sugar and the remaining 1 1/2 teaspoons salt in a small saucepan over medium heat just until the sugar dissolves, about 1 minute (the vinegar does not need to come to a boil).

Rinse the radishes under cold running water, then pat them dry with a kitchen towel.  Transfer them to a pint container.  Pierce the pepper all over with a paring knife and add to the radishes.  Cool completely, then chill in the refrigerator for at least 2 days before serving.
These will last ( chilled) for 6 months. 
I am really glad to find a way to use up all the radishes I get every year. I normally have to give them away or they spoil.