* 566g Shallots [20 oz]
* 566g French breakfast Radish or domestic red radish 20 oz
* 12 Garlic cloves, peeled
* 1.5 tablespoons whole Fennel seeds
* 1 tablespoon whole Black peppercorns
* 4 fresh Bay leaves (''2-3 if Dried'')
* 56g Kosher salt [2 oz]
* 113g Table sugar [4 oz]
* 453 ml Sherry vinegar [16 oz]
* 453 ml filtered water [16] oz

===Method===
* Put the sliced Vegetables in a non-reactive heat-proof container.
* Combine all the Herbs, Spices, Salt, Sugar, Vinegar and water in a small saucepot and bring to a Boil.
* Pour the hot Pickling liquid over the Vegetables and lay a piece of parchment paper over the top to keep them submerged.
* Store in the Refrigerator overnight.

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