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 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.
By VistaWinds
North Las Vegas...
on March 07, 2011
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Can't believe I never reviewed this recipe. We love these! Been making them since the first time it aired. I adjust the chili flake and whole chili's depending on who they are designed for. Today's batch has 2t of flake (fresh and 5 whole chili. Bro in-law will be here next weekend and he likes it hot! Everyone loves these. Thanks for a great, simple and tasty recipe.
By bradwstockreef_...
Dawson, 83
on August 24, 2010
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My mother made her pickels this way and would never tell anyone how she did it. It was great to bring her some pickels they way she made them. Thanks Alton.
Brad
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