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Recipe Source: cdkitchen.com
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Firecrackers (Pickled Carrots)
Category: appetizers
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Serves/Makes: 4
Ready in: > 5 hrs
- 1/2 pound baby carrots
- 1 cup water
- 1 cup sugar
- 1 1/2 cup cider vinegar
- 1 teaspoon onion powder
- 1/2 teaspoon mustard seeds
- 1 1/2 teaspoon kosher salt
- 1 teaspoon crushed red pepper
- 2 dried chiles
Place carrots in a spring-top glass jar. Bring the water, sugar, cider vinegar, onion powder, mustard seeds, salt and crushed red pepper 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 chiles in the jar. Allow the carrots to cool before sealing. Refrigerate for 2 days up to 1 week. Recipe source: Alton Brown.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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