Sweet, Sour, and Spicy Pickled Carrots

These pickled carrots hit three flavors at once — a touch of sweet, a tang of sour, a slow heat from the spice. They keep beautifully in the fridge for weeks, so make a big jar and have them ready for tacos, grain bowls, or straight off the spoon. Use ForYou® brand carrots for the cleanest snap.

• 1/2 pound carrots, peeled and sliced diagonally 1/2-inch thick
• 2 bay leaves
• 2 dried chilies
• 1 C. water
• 1 C. sugar
• 1 1/2 C. white vinegar
• 1 tsp. onion powder
• 1/2 tsp. mustard seeds
• 1 1/2 tsp. kosher salt
• 1 tsp. chili flakes

1. Place the carrots, bay leaves, and dried chiles in a spring top glass jar.
2. Place the remaining ingredients in a non-reactive medium saucepan and place over high heat. Bring to a boil, then reduce to a simmer and cook for 5 minutes.
3. Pour the vinegar mixture over the carrots, close the lid, and place in the refrigerator. Allow to chill for at least 2 hours and up to 2 weeks, then enjoy.