Recipe: Firecrackers

1/2 lb mini carrots
1 c water
1 c Sugar
1 1/2 c cidar vinegar
1 tsp onion powder
1/2 tsp mustard seeds
1 1/2 tsp kosher salt
1 tsp chili flakes
2 dried chilies

Place carrots in a spring-top glass jar. Bring the water, sugar, cider vinegar, onion powder, mustard seed, 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 teh top. Place the chilies in teh jar. Allow the carrots to cool before sealing. Refrigerate for 2 day up to 1 week.