This recipe is liked by 0 person(s). |
Pickles - Carrots - Firecrackers
Nb persons: 0
Yield: 1 quart
Preparation time:
Total time:
Source: Alton Brown
1 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 chillies |
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.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.