Pack the radishes and dill into a heatproof 1-quart jar.

In a small saucepan, combine the vinegar, garlic, chiles, salt, sugar and 1/2 cup of water and bring to a boil, stirring to dissolve the sugar. Pour the hot brine over the radishes and let cool to room temperature. Serve at room temperature or chilled.

Note: red color in radishes leaches out making them almost white. I added a little red food color in brine this time. See how it does