How to Make It
Divide radishes, lemon peel strips, mustard seeds, and coriander seeds evenly between 2 sterilized lidded pint jars.
Stir together 1 cup water, vinegar, maple syrup, kosher salt, and ginger in a small saucepan. Bring mixture to a boil over high.
Remove vinegar mixture from heat; slowly pour evenly into the jars, making sure radishes are submerged in liquid. (If not submerged, push radishes into liquid using a spoon, and gently shake jar to distribute.)
Seal jars with lids; let stand until cooled to room temperature, about 15 minutes. Chill pickles 8 hours or overnight before eating.