Gayle saw this made many years ago on Good Eats on the Food Network. She adores the host, Alton Brown and was quite sad when she gave up cable and no longer could watch the show.
Ingredients
1-1/4 pounds Baby Carrots
1 cup Water
1 cup Sugar
1-1/2 cups Cider Vinegar
1 teaspoon Onion Powder
1/2 teaspoon Mustard Seed
1-1/2 teaspoons Kosher salt
1 teaspoon Chili flakes
2 Dried chilies
Instructions
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.
We cut up the chilies and added them to the carrots, made the brine and packed them in pint size jars. We processed them in a hot water bath for 15-20 minutes.
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