I really don't know, it was dark when I made it and I just used what was left over, I just added salt and vinegar till it tasted right, salty and acidic, then a bit of sugar till again it tasted slightly sweet.
I'd say just use your favorite brine recipe and try it with whole radishes sun pickled. I just posted because i looked all over to see if anyone was pickling whole radishes and found no recipes for radishes with tops. I'm going to do more today and I'll try to remember to measure or at least pay attention to ratios. I hardly ever measure or follow a recipe, I cook for a living and trust my palate a lot more than what the recipe calls for.
Try filling the mason jar 2/3 with water and add the other stuff. Maybe around 1/3 vinegar and sugar/salt to taste.
Balance salt and sugar, adding a bit of sugar to something that's too salty will tame it down a bit and salting something overly sweet will take the sweet down just a bit. Knowing this it's real easy to make adjustments with a pinch of salt or sugar to fine tune a recipe.