Stir the vinegar with approximately 3/4 cup of water, honey, mustard, and juniper in a pot.
Rinse the radishes, trim and cut in half. Peel the shallot and slice into rings. Stir the radishes and shallots into the vinegar mixture and bring to a boil. Remove the radishes and shallots with a slotted spoon, and place in hot sanitized jars.
Rinse the cilantro and chives, and shake dry. Slice the chives. Stir the herbs into the vinegar mixture. Bring to a boil again. Pour over the vegetables so that everything is covered. Seal and allow to cool.
Store in a cool, dark area until ready to use. To preserve the pickles for longer, you will need to process the jars according to manufacturer's instructions.