Firecrackers

Ingredients

• 0.5 pound carrots mini
• 1 teaspoon chili flakes 
• 1.5 cups cider vinegar 
• 2  chilies dried
• 1.5 teaspoons kosher salt 
• 0.5 teaspoon mustard seeds 
• 1 teaspoon onion powder 
• 1 cup sugar 
• 1 cup water 

Equipment

• sauce pan

Directions

1. 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.
2. Slowly pour the hot pickling liquid over the carrots, filling the jar to the top.
3. Place the chilies in the jar. Allow the carrots to cool before sealing. Refrigerate for 2 days up to 1 week.