Scrub enough radishes to fill a 10 L crock or several quart jars. Nestle 2 cloves of garlic per jar or 7 cloves in the crock. Fill with radishes. Pour a salt brine over under 1" above radishes. (Brine = 4c filtered water and 3 T pure pickle salt). Weigh down radishes. If in a jar, use a plastic baggie and fill with brine once you stuff it in jar mouth (leave room for this). The crock has its own ceramic weights to use. Let fizzle for a week....then refrigerate, or move somewhere very cool. These are great garlicky snacks, and a plus is that the salt brine draws out the color of the radishes to make a pretty pink display in the jar.