- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 240
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 2 g
- Sugar
- 53 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 598 mg
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 240
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 2 g
- Sugar
- 53 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 598 mg
Ingredients
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.
