These spicy & sweet pickled baby carrots are a little different from Alton Brown’s recipe.
- 2 Pounds baby carrots
- 3 Whole jalapeños
- 3 Cloves garlic, crushed
- 1 Small onion, quartered
- 2 cups spring water
- 3 Cups apple cider vinegar
- 4 Tablespoons kosher salt
- 2 Cups sugar
- 1 Tablespoon red pepper flakes
Add the water, Apple cider vinegar, kosher salt, and sugar to a medium saucepan and bring to a boil, stirring to completly dissolve the sugar and salt. Remove the brine from heat and set aside.
In a 2-quart Mason jar layer in the baby carrots, jalapeños, onion quarters, and garlic cloves. Sprinkle the the red pepper flakes on top of the veggies.
Pour the hot brine over
Pour the hot brine in the jar, filing it and covering the carrots. Use a pickle weight if necessary. Allow to cool and then store in the fridge. The Firecrackers are ready to eat in 3 days.
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