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Firecrackers (Pickled Carrots)
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- #93954
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1/2 pound baby carrots
1 cup water
1 cup sugar
1 1/2 cup cider vinegar
1 teaspoon onion powder
1/2 teaspoon mustard seeds
1 1/2 teaspoon kosher salt
1 teaspoon crushed red pepper
2 dried chiles
directions
Place carrots in a spring-top glass jar.
Bring the water, sugar, cider vinegar, onion powder, mustard seeds, salt and crushed red pepper to a boil in a non-reactive saucepan. Boil for 4 minutes.
Slowly pour the hot pickling liquid over the carrots, filling the jar to the top. Place the chiles in the jar. Allow the carrots to cool before sealing. Refrigerate for 2 days up to 1 week.
Recipe source: Alton Brown.
added by
LurkingChef
nutrition data
Nutritional data has not been calculated yet.
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