Firecrackers
ACTIVE TIME: 10 minutes
TOTAL TIME: 2 days 10 minutes
Yield: 4
Photo by Lynne Calamia
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Software
- 16 ounces mini carrots
- 1 cup water
- 1 cup sugar
- 1 1/2 cups apple cider vinegar
- 1 teaspoon onion powder
- 1/2 teaspoon mustard seeds
- 1 1/2 teaspoons kosher salt
- 1 teaspoon red pepper flakes
- 2 dried chilies
ACTIVE TIME: 10 minutes
TOTAL TIME: 2 days 10 minutes
Yield: 4
Procedure
- Place carrots in a 32 ounce spring-top glass jar. Bring the water, sugar, apple cider vinegar, onion powder, mustard seeds, salt, and red pepper 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 or up to 1 week.
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