Cut each radish into halves or quarters.
In a large stainless steel or glass bowl combine 2 1/2 cups water and the kosher salt. Add radishes.
Cover and refrigerate for 1 to 2 hours
Drain and rinse radishes, set aside. In a medium saucepan combine 1 1/2 cups water, white vinegar, honey,red wine vinegar, and peppercorns.
Bring to boiling, stirring occasionally. Reduce heat, cover, and simmer for 15 minutes.
Pack radishes into hot, sterilized half pint jars, leaving a 1/4 inch headspace.
Ladle hot vinegar mixture into jars, being sure to get some peppercorns into each jar and maintaining the 1/4 inch headspace. Discard any remaining vinegar mixture.
Wipe jar rims, adjust lids Process filled jars in a boiling water canner for 10 mintues. Makes 6 half pints.