a few fennel fronds, dill sprigs, or leafy celery stalks
Combine the vinegar, water and salt in a non-reactive bowl or measuring pitcher, and give it a stir now and then to dissolve the salt.
Scrub the carrots, trim off their tops, and slice them lengthwise into quarters. Peel and trim the radishes, slice them in half lengthwise, then cut them crosswise into 1/4"-thick half moons. Pack the vegetables, fennel fronds and garlic cloves into a sterilized (re: washed with soap and hot water and allowed to air dry) 2-quart mason jar (or two 1-quart jars).
Pour the brine over the vegetables, and cover with the lid. Let the pickle sit at room temperature for 10 days, then store in the refrigerator for up to 1 month.
Adapted by Sheila Metcalf Tobin from The Joy of Pickling.We find the salt/vinegar content just right for our pickle-loving selves, but both are on the high sides. Since I'm not knowledgeable about lacto-fermenting safety, I recommend sticking with these proportions, but do be warned.These pickles are best after a 10-day rest at room temperature, but they'll taste pickley after just 24 hours.I think a sliced jalapeño or two could be good in these, for a spicy, escabeche-like pickle.Nutritional values are based on one of two quarts.