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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
Details
Preparation
Step 1
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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