Cu Cai Carot Chua (Pickled Carrot Strips Recipe)

This is the 2nd time I've done this after making it very successfully to accompany chinese roast pork. Not having pork rolls much these days I miss the vinegarised carrots so I decided to see if i could make them myself. So drawing from the following sites I kinda made my own combination which seems to work for me.

http://fooddownunder.com/cgi-bin/recipe.cgi?r=45679
http://www.vietnamese-recipes.com/vietnamese-recipes/salad/pickled-carrot-strips.php
http://southeastasianfood.about.com/od/starterss4/r/carradishpickle.htm

Ingredients
2 giant carrots
1 cup of water
1/2 cup of vinegar (apple cider vinegar or something)
4 spoons of sugar
3 spoons of salt
3 cloves of garlic (very finely diced)
2-3 chillis (very finely diced)

This is all combined in a bowl. Combine all the ingredients before dicing / slicing the carrots as they change colour when exposed, so you can bypass this if its the last step.

I really want to add turnips and shallots/onions into the mix for the next batch, but otherwise very happy with this, will try to always keep a bowl of it marinating in the fridge.