July 4, 2008

Firecrackers You Can Eat

I'm just not a flag cake kind of gal. That's way too...Betty Crocker for me. Instead, I made "firecrackers"--spicy pickled carrots--for the Fourth.


1 pound baby carrots
1 cup water
1 cup sugar
1 1/2 cup apple cider vinegar
1 teaspoon onion powder
1/2 teaspoon mustard seeds
1 1/2 teaspoons kosher salt
1 teaspoon red pepper flakes
2 large dried Mexican chile

  • Place the dried chile and carrots in a large canning jar.
  • Boil the water, sugar, vinegar, onion powder, mustard seeds, salt, & red pepper flakes in a small saucepan for 4 minutes.
  • Pour the liquid over the carrots, filling to the top.
  • Cool at room temperature before sealing. Then, store in the refridgerator for 2 days before eating.
  • Will keep for about 1 week.

adapted from Alton Brown

Check out my fireworks feast from last year for more Fourth of July picnic-friendly foods!

1 comment:

Lisa (Show Me Vegan) said...

So pretty and I imagine they taste as good as they look!