If you don’t have sugar snaps, the carrots and radishes are great partners à deux, but the peas add a nice texture and make a Palm Beach (Lily Pulitzer) color combination. Choose bright radishes; the vinegar will pull their color and make everything in the jar blush.
The carrots are vital to this recipe. Find tiny slim carrots the size of a little finger, newly pulled from the ground; their flavor is sweet and intense. They need only a good scrubbing and they are ready for anything. At my farmers’ market, vendors sell “thinnings” from their planted rows: small bunches precisely the right size for this recipe. The orange, pale yellow, and deep rusty red tones are so pretty—at the first glimpse of them, I had to stop time, capture the moment, and pickle them. Be certain about one thing: these carrots are in no way the same thing as the sad carved “baby” carrots at the grocery store, which are not babies at all, but carved from mature carrots.
Click here for this recipe: http://splendidtable.org/recipes/sugar-snap-carrot-and-radish-refrigerator-pickles
