I hope I'm not too late. This is a recipe using mooli or large white radish, but it could be adapted to use your radish.
CHINESE MIXED PICKLES
2 carrots
1 large Chinese white radish
1 large cucumber
1 red pepper and 1 green pepper
4 sticks celery
4” piece if green ginger’
8 shallots (spring onions)
PICKLING LIQUID
2¼ cups sugar
2¼ cups white vinegar (distilled malt)
1 teaspoon salt
1¼ cups water
Combine all pickling liquid ingredients in a saucepan, stir over a low heat until sugar dissolves; bring to boil. Remove from heat and cool.
Wash all veg. Peel carrots and Chinese radish, cut into thin strips. Cut cucumber lengthwise, remove seeds, cut into strips. Wash and seed peppers, cut into strips. Slice celery diagonally. Peel ginger, slice thinly. Slice shallots diagonally.
Put a large saucepan on water on to boil, bring to fast boil. Add prepared vegetables, then remove from heat immediately. Leave veg in water for two minutes.
Strain veg, reserving liquid. spread on absorbent paper over wire rack for several hours to dry.
Pack veg firmly into preserving jars. Pour on cold liquid into jar, making sure vegetables are completely covered. Stand one week before using.
valmarg