Mix Radish and Salt, keep aside for 20 minutes
(By this time Water from the Radish will be oozing out)
Squeeze the Radish really good, discard the excess liquid and keep aside
Heat Oil in a pan on medium high flame and splutter the Mustard Seeds
Add Garlic, Ginger and Green Chilly, saute for a minute or till slightly wilted
Add the Radish,mix well and off the heat immediately
Mix in the Vinegar and Sugar
(Add Salt only if needed, most of the Salt that was added to the Radish will go while squeezing them and the remaining will give enough Saltiness to the pickle
)When cooled, store in an airtight container
