Combine the water with the vinegar, salt, and sugar in a small saucepan and heat until the salt and sugar dissolve.
Add the peppercorns and radishes to a quart jar and pour the vinegar mixture over the top. Tuck in the bay leaves and refrigerate for at least 1 day before using.
Notes
I used ⅓ cup each of white vinegar, red wine vinegar, and cider vinegar, but any of these alone will also work.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2020/07/quick-pickled-radishes/