Using a glass measuring jug, pour in the hot water, add the sugar and salt and mix to dissolve.
Once dissolved, pour in the white wine vinegar and combine. That’s it for the pickling liquid! You can add in additional flavorings such as peppercorns, wholegrain mustard seeds, fennel seeds, coriander seeds or garlic cloves.
Meanwhile, wash and chop the radish leaves. Mix up the size a bit so some leaves are bigger and others smaller for some variety.
Then pop them into a clean jar before filling up with the pickling liquid. Make sure the liquid is still warm as this assists the radish leaves to soft and become delicious.
Allow the jar to cool on the kitchen bench without the lid, before popping a lid on and storing in the fridge. After the pickled radish greens have sat for about an hour, they are ready for eating!