The Bojon Gourmet

0 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.
1 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).
2 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.