I found a deal on end pieces from some local company that makes them and sells the odd parts by the pound.
I bought ten pounds.
I pickled them in an ages-old red-hot recipe I've had forever, and they were the bomb! I just found my last jar, pickled meats improve with age it seems.
So for every quart of red hots, it gets a cup of this, boiling hot poured over it.
2 cups of white vinegar.
1 tablespoon of minced garlic.
1 tablespoon of ground red pepper.
1/8th tablespoon of citric acid.
a small splash of maple syrup.
1/4 tablespoon of sea salt.
1 carrot.
can it and keep it in a cool place.
I bought ten pounds.
I pickled them in an ages-old red-hot recipe I've had forever, and they were the bomb! I just found my last jar, pickled meats improve with age it seems.
So for every quart of red hots, it gets a cup of this, boiling hot poured over it.
2 cups of white vinegar.
1 tablespoon of minced garlic.
1 tablespoon of ground red pepper.
1/8th tablespoon of citric acid.
a small splash of maple syrup.
1/4 tablespoon of sea salt.
1 carrot.
can it and keep it in a cool place.
