Spicy Carrot Pickles

One thing that I would like to do this summer that I did not do last summer is to experiment with pickling vegetables (the summer just seems like a good time because vegetables are more abundant and it is one way to preserve them).
On a recent trip to Chicago, we ordered the pickled vegetables at several restaurants and I cam home feeling this was a promising path to pursue.

• 2 cups coarsely grated or julienned carrots
• 1 hot pepper, finely diced
• 1 serrano pepper, thinly sliced
• ½ white onion, chopped (about 1 cup)
• 2 teaspoons kosher salt
• 1 teaspoon Vietnamese fish sauce, such as Red Boat
• ½ cup brown sugar
• ½ cup cider vinegar
• ½ cup rice vinegar

1. In a large metal bowl, combine the carrots, peppers, onion, salt and fish sauce. Toss well to combine.
2. Place the sugar and vinegars in a small pot and bring to a boil over high heat, stirring to dissolve. Once the mixture is at a rapid boil, pour it over the seasoned carrots. Let cool to room temperature before using. Store in the refrigerator for up to 3 weeks.