1/2 lb mini carrots
1 cwater
1 c sugar
1 1/2 c cider vinegar
1 t onion powder
1/2 t mustard seeds
1 1/2 t kosher salt
1 t chili flakes
2 dried chilies

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.

Makes 1 jar

Source: Alton Brown