Start by rinsing your radishes thoroughly under cool water to remove any dirt. Slice them thinly, about 1/8 inch.

In a food processor, combine the sliced radishes, onions, and jalapeno. Pulse for 10-15 seconds until finely chopped but not puréed.

Transfer the mixture to a large stockpot, add vinegar, sugar, minced garlic, salt, mustard seeds, celery seeds, and dill weed. Stir until well combined and heat over medium for about 5 minutes.

Bring to a gentle boil, then reduce heat and simmer for 10-12 minutes, stirring occasionally.

Remove from heat and let cool for 20 minutes. Transfer to an airtight jar and refrigerate for at least 24 hours before serving.