Firecrackers

What a easy recipe for Summer...

1/2 lb. mini carrots
1 C. water
1 C. Splenda
1 1/2 C. cider vinegar
1 tsp. onion powder
1/2 tsp. mustard seeds
1 1/2 tsp. kosher salt
1 tsp. chili flakes

Place carrots in a spring-top glass jar. Bring the ingredients to a boil in a saucepan. Boil for 4 minutes. Slowly pour the hot pickling liquid over the carrots, filling the jar to the top. Allow the carrots to cool before sealing. Refrigerate for 2 days up to 1 week.

Original recipe courtesy Alton Brown, Food Network. (He uses sugar in place of Splenda & adds 2 dried chilies to the jar).