Ingredients

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

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Instructions

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. Place the chilies in the jar. Allow the carrots to cool before sealing. Refrigerate for 2 days up to 1 week.