Firecrackers

  • 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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