For the past two-and-a-half years DRHolly has shared his home cooking experiences with other members of Char-Broil LIVE Community Forums. An accomplished writer and home cook we’ve enjoyed his many recipes and tips – especially when he shares photos of cooking with his family and friends. This recent post was inspired by a TV chef and prepared by David and daughter “Rocky.” Welcome to the Cookout! ~ Barry CB Martin
Filling the "Firecrackers"
Rocky and I watched an Alton Brown episode awhile back about making pickled/hot carrots in a recipe called “Firecrackers.” We tried it and they were great. So, Rock’s been bugging me to make them again. I explained to Rocky that, in the world of “firecrackers” there are lady fingers, black cats, silver salutes and cherry bombs. The ones we make are somewhere between black cats and silver salutes. So, adjust the heat to meet your taste… just sayin. Give ‘em a try – I bet you like them! ~ Cheers, David
Here’s Alton’s recipe (we add extra chiles and pepper flakes – Rock likes ‘em hot!) – Compliments to Alton Brown and the Food Network…
Rocky and I watched an Alton Brown episode awhile back about making pickled/hot carrots in a recipe called "Firecrackers." We tried it and they were great. So, Rock's been bugging me to make them again. I explained to Rocky that, in the world of "firecrackers" there are lady fingers, black cats, silver salutes and cherry bombs. The ones we make are somewhere between black cats and silver salutes. So, adjust the heat to meet your taste... just sayin. Give 'em a try - I bet you like them!
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
Instructions
- 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.
- 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.
Notes
Rocky and I have found that you really don't need to get too obsessed with measurements...
This is our version of Alton Brown's recipe (we add extra chiles and pepper flakes - Rock likes 'em hot!) - Compliments to Alton Brown and the Food Network...
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