If you like bread and butter pickles you might like these Fire Crackers from Alton Brown at Good Eats. What are Fire Crackers? They are pickled baby carrots. Many people who don’t like carrots love the taste of these babies.
I will admit they are kind of addicting. I have been thinking about using this recipe for pickling eggs, cauliflower, and asparagus.
This is a great recipe! You can adjust it to make the carrots to your liking.
Diabetic, no problem, use Splenda instead of sugar.
Watching your weight, that too is no problem. Weight Watchers used to (I don’t know if they still do) classify carrots as a zero point food.
I have made these and they are wonderful. The longer they sit, the hotter they get.
I made my first batch last year per the recipe, and there was really no heat to them. If you like hot and spicy, increase the chili flakes(crushed Red pepper) and whole chili peppers.
If these turn out too sweet for your taste, reduce the amount of sugar or try using Splenda.
To tangy, you can reduce the cider by ½ cup or switch to regular white vinegar.
Once you adjust the recipe to your liking, consider giving them as gifts. Use as hors d'oeuvre, cut up in a salad, eat hot as a side dish, or just straight out the jar for snacking.
Ingredients
1/2 pound mini carrots
1cup water
1cup sugar
11/2 cups cider vinegar
1teaspoon onion powder
1/2teaspoon mustard seeds
11/2 teaspoons kosher salt
1teaspoon chili flakes
2dried chilies
Directions
Place carrots in aspring-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 upto 1 week before eating.
