Spicy Delish Pickled Dilly Carrots

Yum yum yum.  Pickled carrots. Yum yum yum.

This is a recipe from a friend of mine who makes super spicy pickled everything!  Pickled cauliflower, pickled asparagus, even rhubarb.  SO going to copy him.  Here's how to make a quart sized mason jar of super delish pickled carrots:

List of ingredients:
1 tbsp pickling salt
1/2 cup cider vinegar
2 serrano peppers (tops off but with seeds)
1/2 tsp whole mustard seed
1 tsp whole black peppercorn
generous pinch of fresh dill
2 garlic cloves
2 half moon slices of sweet onion
About 4 medium sized carrots (peeled and cut into bite pickle size sticks)

Blanche the carrots for about 10-15 seconds, and set aside to let cool.  Put all of the ingredients other than your carrots in the bottom of your mason jar.  I like mine SUPER spicy, and these are just pretty spicy.  For spicier, use habaneros, and for less of a kick take the seeds out or use jalapenos.  Put the carrots into the jar vertically until the jar is full, leaving about an inch at the top of the jar.  Fill the remaining space with equal parts water and cider vinegar, completely submerging your carrots.

Put the lid on, give it a good shake, and put in your fridge for one month.  Give it a good shake about once a day to stir around all those goodies at the bottom.  Also, open the jar every few days to make sure your carrots are still completely submerged in the liquid.  If not, just add some more cider vinegar.

After about a month, open these babies up and eat! SO easy, SO pretty, and SO SO tasty.  Those onions and peppers at the bottom are pretty delish too!  You can keep these as munchies for about 9 months in your fridge, but if you're anything like me, they won't last the week. :)