Using a mandolin or very sharp knife cut the radishes into thin slices.

Layer the slices into jars.

I used two wide mouth pint jars.

Place a bay leaf into each jar.

I also sprinkled extra mustard seeds into mine, but in hindsight they really werent necessary.

Place the vinegar, water, sweetener, salt and mustard seeds into a saucepan and bring to the boil.

Very carefully, ladle the hot vinegar mix over the radishes, stopping to tap the jars firmly on the bench to remove air bubbles.

Cover radishes completely with vinegar mix.

Make sure rims of jars are clean and seal immediately.

Store in the refrigerator, for three months.