Place the radishes and greens in a one quart glass jar. 

Mix the water and vinegar together and pour over the radishes. Place a piece of clean cotton cheesecloth over the top of the jar and secure with a rubber band or tie with a piece of string. Set aside on the counter for 24 hours. 

Remove the cheesecloth and place the lid on the jar. Refrigerate and remove only what you need for a serving (1 tablespoon equals 1 serving) during the week. 

Always rinse what you remove under cold water to remove excess salt, refrigerating the remainder. These pickles will keep approximately 10 days in the refrigerator. 

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