Spicy Pickled Carrots

My husband and I used to go to this whole-in-the-wall Mexican restaurant (those are are always the best kind aren't they?) in HomeTown back during our dating days.  Inside the restaurant, next to the serve yourself condiments bar, they always had these heaping piles of spicy carrots you could munch on while you waited for your food.  My husband LOVED them. 

While watching Alton Brown (yes, I know I do that a lot) he made a very similar sounding recipe that I knew I needed to try.  The things I do for my husband.  I didn't follow it exactly (surprise, surprise!) but this is what I came up with.

Spicy Pickled Carrots - Adapted from Alton Brown's Firecrackers

1 1/2 pounds mini carrots (you could just peel your own and chop them up, however these are more uniform and will "soak" more evenly)
1 cup water
1 cup sugar
1 1/2 cups cider vinegar
1/4 cup sliced onion
1/2 teaspoon mustard seeds
1 1/2 teaspoons kosher salt
1  1/2 teaspoons chili flakes

Place carrots in a spring-top glass jar that has been rinsed clean. In a saucepan, bring the water, sugar, cider vinegar, onion slices, mustard seeds, salt, and chili flakes to a boil. Boil for 4 minutes.

Slowly pour the hot pickling liquid over the carrots, filling the jar to the top.  Allow the carrots to cool before sealing. Refrigerate for 2 days up to 1 week.  These are certainly spicy even after one day, however my husband liked the more softened texture of the carrots once they had sat about two weeks. 




This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Grocery Cart Challenge Recipe Swap
Life As Mom Ultimate Recipe Swap
Two For Tuesdays Recipe Swap