Spicy pickled carrots

Ingredients:

• 220 gr. mini carrots
• 1 cup of water
• 1 cup of sugar
• 1.5 cups apple cider vinegar
• 1 tsp onion powder
• 0.5 tsp. mustard seeds
• 1.5 tsp coarse salt
• 1 teaspoon red pepper flakes
• 2 dried chili peppers

Preparation:

1. Place the carrots in a glass jar with a metal lid.
2. In a non-reactive saucepan, combine water, sugar, apple cider vinegar, onion powder, mustard seeds, salt, and chili flakes and bring to a boil. Cook for 4 minutes.
3. Slowly pour the hot marinade over the carrots, filling the jar to the brim. Add the chili peppers. Let the carrots cool, then close the lid. Refrigerate for 2 days or store for up to 1 week..