Begin by thoroughly washing your radishes, red onion, and jalapeño under cold water to remove any dirt. Slice the radishes and onion into thin, uniform rounds approximately 1/8 inch thick. For the jalapeño, remove the seeds if you prefer less heat, and slice it the same way.

In a large stockpot, combine the chopped radishes, red onion, and jalapeño. Stir gently to mix the vegetables.

Pour in the vinegar and add sugar, minced garlic, salt, mustard seeds, celery seeds, and dill weed to the pot. Mix everything thoroughly until the sugar dissolves completely.

Place the pot on the stove over medium heat and bring the mixture to a gentle boil, stirring occasionally. Let it simmer for about 10-12 minutes until the liquid thickens slightly.

Once the mixture has thickened, remove the pot from the heat and allow it to cool for about 15-20 minutes.

Transfer the cooled Zesty Radish Relish into an airtight jar. Seal it tightly and place it in the refrigerator.