Prep the radishes:

Cup of Yum
1. First, wash, scrub and clean the radishes.
2. After that, use a mandoline to thinly slice them crosswise into coins.
3. Arrange the sliced radishes in a clean half-pint jar, and make sure to layer in the bay leaf, garlic cloves, and one Thai chili pepper.

Make the brine:

1. Add the water, rice wine vinegar, salt, sugar, peppercorns, coriander seed to a small saucepan over medium heat.
2. Bring the mixture to a boil and after that simmer it until sugar and salt have completely dissolved. Make sure to stir from time to time, this will take only a few minutes.

Pcikle:

1. Pour the hot brine over the radishes in the jar, add the remaining Thai chili pepper or on top, and let the mixture cool to room temperature.
2. After that, close and seal the jar, and place it in the fridge for at least 8 hours.