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Using a mandoline or sharp chef’s knife, slice radish into thin rounds. Place slices in a jar with a tight fitting lid.
Combine vinegar, water, sugar, black peppercorns, red pepper and coriander in saucepan over medium-high heat. Bring to boil and simmer 2 to 3 minutes, until sugar dissolves.
Pour vinegar mixture over radishes and place in refrigerator. Refrigerate at least 2 days before using. Will keep in fridge up to 2 months.