Pickle Something, said my Little Uncle Shreddy ... so ... here we go:
1. Spicy Carrot refrigerator pickles!
Carrots (1 lb). Jalapeño Peppers (2). Garlic (couple of cloves). Cilantro (a bit of fresh). Vinegar (1.5 cups). Sugar (1/2 cups). (Water 3/4 cup). Boom.
In a sauce pan, over medium heat, combine vinegar, water and sugar - cook until sugar has dissolved. Set aside to cool.
While mixture is cooling, peel and slice the carrots. Slice the peppers. Peel cloves - cut in half if they're large. Place veg into an 800 ml mason jar.
Add a bit of cilantro.
Pour mixture over veg.
Making sure the jar is cool enough for the fridge...cover and place in fridge. Enjoy!
*I ran out of carrots before totally filling the jar, as you can see a fair amount of liquid at the bottom.
The recipe I followed said they'll be good for a week or so.
And I'm sure I'll pickle more things over the next 3 years ... so here's number 1!
#2. Pickled Okra
