Roasted Oysters with Pickled Radishes, Carrots and Celery Root

Put the radishes, carrots and celery root in a medium bowl. In a small saucepan, combine the vinegar, water, the sugar and salt. Bring to a boil over high heat, stirring until the sugar and salt are dissolved. Pour the pickling liquid over the radishes, carrots and celery, and cover with a plate to keep them submerged. Let cool to room temperature. Cover the bowl with plaster wrap and refrigerate for about an hour. Transfer the pickles and liquid to a container, cover and refrigerate.