I got this recipe from DrHolly's Daughter. These are really really good! Make a double batch right from the git go!! I made a couple substitutions noted in red.
In the world of "firecrackers" there are lady fingers, black cats, silver salutes and cherry bombs. These are somewhere between black cats and silver salutes...
So, adjust the heat to meet your taste... just sayin...
Firecracker Carrots
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
Pickling Spice mix I would still add the chili flakes I just didn't have any at the time.
2 dried chilies
Pickled hot peppers from a jar slit down the sidesSliced Winter Onion just got a bag from the MIL
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.
I poured the boiling liquid over the carrots and put lids on and they all sealed. They been in the fridge for 3-4 weeks. I busted them out this morning. One jar is dead already!! Looked something like this
The Brine
The hot jars freshly loaded with carrots and cut up winter onions and peppers.
Didn't have any of the dried Peppers so I put 2-3 of these in each jar. After I sliced down the sides of each pepper.
After they sealed they have been resting here in the beer fridge in the garage ever since.
