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Carrots: Good Eats Firecrackers

Source of Recipe

Alton Brown


List of Ingredients

1/2 pound mini carrots
1 cup water
1 cup sugar
1 1/2 cups cider vinegar
1 teaspoon onion powder
1/2 teaspoon mustard seeds
1 1/2 teaspoons kosher salt (no substitutes)
1 teaspoon chili flakes
2 dried chilies


Recipe

Place carrots in a spring-top glass jar. Bring the water, sugar, cider vinegar, onion powder, mustard seeds, salt, and chili flakes 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 chilies in the jar. Allow the carrots to cool before sealing. Refrigerate for 2 days up to 1 week. Yield: 4 servings