Radish wash, cut into thin slices (the thinner the cut, the faster marinated). I used the grater mandolin.

To put the radishes in a jar (I have a volume of 0.45 l). To fill the chilies, mustard seeds, coriander and black pepper.

Mix water, honey, Apple cider vinegar and salt. Put on fire and bring to boil. Honey can replace sugar (the main thing it to dissolve) or maple syrup.

Pour the hot marinade radish. Allow to cool at room temperature, the food is ready to eat. Radish when it is painted in beautiful pink color. Storage jar lid, and refrigerate. In the fridge the radish can be stored for several weeks. But 5 days after marinating it somewhat loses its crispness.