Quick Pickled Radishes

Combine water, apple cider vinegar, hot honey, pickling spice, fine sea salt, garlic cloves, chili peppers, all spice berries, and black peppercorns in a pot. Bring to a boil until all ingredients are dissolved. Pour the hot liquid over 1/2 lb of thinly sliced radishes in a jar or heat-proof container. Stir gently to combine. Cover the container and let it cool to room temperature. Once cooled, place the container in the fridge for a minimum of 24 hours before eating.