Carrots #1

FIRECRACKERS
Ingredients:
½ pound mini carrots
1 c water
1 c Splenda
1 ½ c cider vinegar
1 tsp onion powder
½ tsp mustard seeds
1 ½ tsp kosher salt
1 tsp chili flakes
2 dried chilis

Directions: Place carrots in a spring top glass jar. Bring the water, Splenda, 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 cook before sealing. Refrigerate for 2 days and up to 1 week.

Makes 4 servings

Calories: 39
Fat: 0
Carbohydrate: 5.5 gm
Protein: 0 gm

From: www.foodnetwork.com