Saturday, November 20, 2010

Firecracker Carrots

Bob and I did these tonight in a water bath.  The recipe didn't call for processing but we wanted to see if  they'd heat up even more over time.  Made 5 pints.
Can't wait to taste's Alton Brown's recipe for them from the Food Network site:


  • 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


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.

1 comment:

  1. Have you eaten any of your carrots yet? Do you have a review of this? I'm wondering if you feel its worth making again?



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