Photo: Firecrackers Recipe
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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By ShortcutMenus
Savannah, GA
on June 11, 2012
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I have been making this recipe since I saw the pickling episode years ago. I make it whenever I have leftover baby carrots at the end of the week. The only changes I've made to it is I use half the sugar and a little more dried chilis. It is a great snacking veggie, and antipasti appetizer.
By Heat-is-neat
West Warwick, RI
on April 18, 2012
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Good recipe, great process. I like it hot so once I tried it I made some changes so it was less sweeter and a little hotter.
By n8ugv
Traverse City, MI
on December 21, 2011
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By far one of the best "non-pickle" pickle recipes I've ever tried. Easy to put together, the hardest thing is waiting to try them. Give this one a shot!!! 12-20-2011: Since my original review I've tried a few different modifications of the recipe with mixed results including adding minced garlic, dill, and other spices. The only good variation so far is adding 1 tlbs of dried dill before the boil. The rest have just thrown off the balance in the recipe.
Read all 30 reviews