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.

Ingredients
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

Directions

• 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!