Pickled Carrots and Daikon
Put the carrots and daikon into two separate bowls. Heat the vinegar, sugar, and 1/2 cup water in a large saucepan, and bring to a boil over medium heat. Pour the mixture evenly over the carrots and daikon, and cool to room temperature for 30 minutes. Refrigerate until ready to use.
Notes: The pickles can last for up to 1 week if refrigerated and becomes more flavorful over time.
Notes: A chili-fired sauce from Thailand, sriracha consists primarily of ground red chilies and vinegar. Traditionally used for seasoning seafood dishes, sriracha also adds a kick to soups, curries, and stews, and has become a popular condiment in the US. It is readily available in Asian markets and many well-stocked supermarkets.