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FIRECRACKERS
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2
/2 pound mini carrots
cup water
cup sugar
1/2 cups cider vinegar
teaspoon onion powder
/2 teaspoon mustard seeds
1/2 teaspoons kosher salt
teaspoon chili flakes
dried chilies
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) 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.
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) 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.
Yield: 4 servings
FIRECRACKERS
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