Thinly slice the radish bulbs and place them in a jar. In a small saucepan combine the vinegar, cold water, honey/sugar, sea salt, peppercorn, coriander seeds, and the garlic. Stir to combine, bring to a boil, and then remove from the heat.

Pour the vinegar mix into the jar. Place the lid on the jar. Allow the radishes to sit until cool. Refrigerate until ready to use, up to 10 days.