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Recipe courtesy of Alton Brown

Show: Good Eats

Episode: American Pickle

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Yield:: 4 servings

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.

My Private Notes

Name: Firecrackers
Yield: 4 servings
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