Jalapeno, Cucumber & Radish Pickle

Ingredients
(Servings 6)

1 cup Cucumber : de-seed & cut dice 1"
1 cup Jalapeno: de-seed & cut round 1/8"
1 cup Radish: peeled skin & cut dice 1" X 1/8" tick
1 cup Soy Sauce or tamari (gluten free soy sauce)
1 1/2 cup Water
1 cup rice Vinegar
1/4 cup White Sugar

Instructions

1. Add all the trimmed vegetables, into a pickle jar.
2. Combine all the rest of the ingredients in a large saucepan, and bring to a rolling boil over med-high heat.
3. Carefully pour the boiling liquid over the vegetables.
4. When the vegetables have cooled completely to room temperature, put refrigerating for at least 2 days, the pickled vegetables can be taken out of the liquid and served.