• Cooking Time: 5
• 2 bunches baby carrots(as in baby preferably, not mini processed carrots, although those will work too)- enough to fit in 500 ml canning jar
• 1 cup water
• 1 cup sugar
• 1.5 cups apple cider vinegar
• 3 garlic cloves (or more as preferred)
• 1/2 teaspoon mustard seeds
• 1.5 teaspoons kosher salt
• 1 teaspoon fennel seeds (optional)
• 1 teaspoon red pepper flakes
• 2 large dried Mexican chile (optional)

1. Place the dried chile and carrots in canning jar. Boil the water, sugar, vinegar, garlic, and remaining spices 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 refrigerator for 2 days before eating. Will keep for about 1 week.

After trying spicy pickled carrots that couldn't leave my mind at a local restaurant, I decided to attempt my own.