William Pollock's Eat Happy: Pickles: Firecrackers

Notes

I must not have seen this episode -- they all sound alike to me after a while. This one's a bit different; carrots!

Ingredients

1/2 lb	mini carrots
2	dried chilis
1 cup	water
1 cup	sugar
1 1/2 cups	cidar vinegar
1 tsp	onion powder
1 1/2 tsp	kosher salt
1 tsp	chili flakes

Preparation

Arrange carrots and dried chilis in a spring-top ja. Boil water, sugar, cider vinegar, onion powder, mustard seeds, salt and chili flakesin a non-reactive pot or saucepan for four minutes.

Pour hot pickling liquid over carrots, filling the jar nearly to top. Add the chies in the jar. Alow carrots to cool before sealing jar. Allow to set for two days: keeps up to a week.

Primary Category:

Side

Seconary Categories:

**New06
Needs Research

Source:

Alton Brown: http://www.foodnetwork.com/recipes/alton-brown/firecrackers-recipe/index.html.