Firecrackers

Recipe courtesy Alton Brown

Show: Good EatsEpisode: American Pickle

Rated: 5 stars out of 5Rate itRead users' reviews (26)

RECIPE
COMMENTS & REVIEWS(26)

Cook Time:
--
Level:
--
Yield:
4 servings

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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

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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Comments & Reviews

recipe Firecrackers
Michelle Glen Flora, WI 12-13-2009
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The longer they sit, the hotter they become!!!
Rated: 5 stars out of 5

I'd like to say that I agree with most of the comments. These really are good. And really NOT that hot, if eaten right... away. Now I have actually canned these (have a whole shelf of them), and the longer they sit, the HOTTER they become. Which I found out when I gave one to my Mom (who doesn't like things REAL hot, but spicy). We both took a bite & the heat was immediate! My mom told me "WOW - now that's what a hot flash feels like!!" LOL Myself personlly, I prefer them right away, less heat. But my hubby loves them after they've sat for about a month!!I haven't played a whole lot with the recipe, yet. But am planning on it, with the next batch! P.S. - we do like things HOT in Wisconsin as well - we need something to keep us warm in the winter months!!Read more
recipe Firecrackers
S. Anytown, CA 06-09-2009
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Thanks, Alton!
Rated: 5 stars out of 5

This is one of my favorites from AB. It's a great balance of sweet and heat. I followed the recipe to the letter the first... time, and next time I'm going to experiment a bit using different vegetables. Thanks again, Alton.Read more
recipe Firecrackers
Anne Glen Burni, MD 08-03-2008
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Love this recipe!!!
Rated: 5 stars out of 5

I first had this last year at a friend's house - I just made a batch on my own, minus the whole chilies. I love my pickles... hot hot hot so I added a massive amount of chili pepper flakes, and mixed in rice wine vinegar (2 parts cider, 1 part rice) after doubling the recipe. Mmmmmmm can't wait to eat these babies :)Read more
recipe Firecrackers
Eric Pittsburgh, PA 07-30-2008
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BANG!
Rated: 5 stars out of 5

This is an awesome way to have your veggies! Being the husband to a diabetic wife, I had to change the sugar to Splenda. It... really didn't matter though! I also put in pickles cut into chunks and it was just incredible. Whenever I make these, they don't last long!Read more
recipe Firecrackers
Anonymous 05-09-2008
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Good stuff
Rated: 4 stars out of 5

I enjoyed them. Didnt have the whole dried peppers so I just added more minced dried. I think this is a good starter brine... that could be modified to your taste. This time I didnt include as much sugar as I like a little more sour pickle.Read more
recipe Firecrackers
lisa Minneapolis, MN 09-05-2007
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fabulous!
Rated: 5 stars out of 5

Depending on how long you let them sit the kick in these little buggers will either dance around the edge of your tongue or... send you running for the water glass. We let them sit between 1 -2 weeks and they just have enough zip to make things interesting. Highly reccommended as an appetizer or party side dish -- great for dieters too --- lots of flavor for very few calories!Read more