Firecrackers (Pickled Carrots)

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#93954

serves/makes:

ready in:
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.