Quick Asian Style Refridgerator Pickles

Just a quickie here, and probably not very new or exciting, but here it is anyhow. This my adaption of Vietnamese-style fresh pickles from a pickling book I have, the title escapes me at the moment. Asian tables often have fresh pickles; carrot and daikon are common ingredients. They use a combination of sugar and vinegar, but we're not huge fans of a lot of added sugar here at Casa del Que-Sawyer. I've used just carrots for the last couple batches, but will do some cauliflower today. Here's the basic recipe using just carrots. Super simple, tasty, and healthy.

~ 6 medium carrots
0.5 - 4 tsp Sriracha (depending upon your heat enjoyment/tolerance level)
1 tsp chili garlic sauce
1.5 tsp salt
1 qt container with cover
Vinegar (I just use distilled, as I have large quantities around, but you could use rice wine vinegar as well)

Peel the carrots, and slice into coins about 1/4" thick. I make them thicker as I get to the narrow end of the carrot.

Place the carrots in the container, sprinkle the salt over them, and let rest for 10 minutes or so.

Rinse off the salt.

Cover the carrots with vinegar. Mix in the sriracha and chili garlic sauce.

They're ready to go. Keep refridgerated when you're not eating them. You could add some sugar if you're into the sweet/sour thing, or it's too vinegary for your taste, but this is how we like 'em.