In a saucepan, combine sugar, salt, a bay leaf, and a few peppercorns. Pour in the water.

Bring the marinade to a boil, then remove it from the heat and let it cool down completely.

Place two cloves of garlic and your choice of herbs (e.g., dill) at the bottom of a clean jar.

Fill the jar with thinly sliced radishes.

Pour the cooled marinade over the radishes, ensuring they are fully submerged.

Add one tablespoon of 9% vinegar to the jar.

Seal the jar tightly with a lid and refrigerate overnight before enjoying.