Firecrackers


Yield:
4 servings

CATEGORIES
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

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.

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    This recipe is featured in:

    Canning, Pickling and Preserves 101