Monday, June 25, 2007

Yummy carrots anyone can make

This is a favorite from my food guru Alton Brown. Yummy. The carrots stay really crunchy and it's way more sweet then spicy.

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.


Mrs. Matkin said...

I love Alton Brown too! I love how scientific he is about his cooking! It makes it easier cook once you understand the science of it all! :)