|
Post by Diremaker on Aug 30, 2009 0:56:32 GMT -5
By golly, what a way for a carrot to go! Firecrackers
Recipe courtesy Alton Brown
Show: Good Eats Episode: American Pickle
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 (I used a fresh ripe jalapeno instead.)
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. (Even better after two weeks)
If you don't like spice, I would not advise this.
|
|
|
Post by Laura Rice on Aug 31, 2009 14:08:15 GMT -5
This sounds great for a picnic meal side!
|
|
|
Post by manlyman on Sept 15, 2009 7:04:26 GMT -5
Hey, Dire. Alton Brown's show on pickles was on again last night.
Man, those were some AWESOME looking pickles. I've got to try making some of those! Especially the spicy ones.
|
|