Firecrackers (Alton Brown) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
1 teaspoon chili flakes |
2 dried chilies |
Directions:
1. 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.
2. 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.
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