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 them...........here's Alton Brown's recipe for them from the Food Network site:

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

Directions

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.