•  2 small red chillis, sliced
•  2 cloves garlic, crushed
•  2 tablespoons caster (superfine) sugar
•  ¼ cup (60ml) lime juice
•  ¼ cup (60ml) rice vinegar
•  ¼ cup (60ml) fish sauce
•  4 carrots, peeled and thinly sliced

Place the chilli, garlic, sugar, lime juice, vinegar and fish sauce in a non-metallic bowl and stir until the sugar is dissolved. Add the carrot and toss well to coat. Cover and refrigerate for 1 hour. Makes 3 cups.

+ You can make these pickles in advance and store in an airtight container in the refrigerator for up to 2 days.