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Nope. Not a thing to do with lever-actions. Or pump-actions. Or guns for that matter.
My wife and I really enjoy entering canning competitions. This year I entered my pickled garlic carrots and a homemade sriracha sauce in the California State Fair.
Yup. Bagged a 1st Place with both.
I don't have the pictures on hand, but Mrs. Stew bagged a 1st Place with her Balsamic Vinegar Glaze and a Best in Class for her Canned Italian Tomatoes.
She has bragging rights for this year. Last year, I beat her out with 4 1st Places to her 3.
Some people just need a sympathetic pat on the head.....with a hammer. Repeatedly.
That's funny, I was listening to a food podcast not long ago where they were talking about the health benefits of pickled foods. They never mentioned is by name but for some reason pickled carrots came to mind for me. I'm thinking I'd like to try some. How long do they need to set?
If you're gonna be stupid ya gotta be tough-
Isiah 55:8&9
It's easier to fool people than it is to convince them they have been fooled.
That's funny, I was listening to a food podcast not long ago where they were talking about the health benefits of pickled foods. They never mentioned is by name but for some reason pickled carrots came to mind for me. I'm thinking I'd like to try some. How long do they need to set?
We let our pickled veggies sit for about 3 weeks then they're ready. Ironically, I haven't yet mastered the standard cucumber pickle. They always come out soft and squishy.
Some people just need a sympathetic pat on the head.....with a hammer. Repeatedly.
I put away 24 1/2 pints of pickled dill green beans in the last week....only they seem to be disappearing as fast as I get them done. They never make the 3 week set.
.
a Pennsylvanian who has been accused of clinging to my religion and my guns......Good assessment skills.
Marvin S wrote:You might try mrs wages refrigerator pickle mix for crisp crunchy pickles. You can add more stuff to it to suit. Them carrots sound good.
I'll give that a try next week. Thanks Marvin.
Rusty wrote:Care to share your recipe?
I mean it needs to be tested at all latitudes to know it's a winner, right?
Pretty simple for the carrots. I brought 1.5 cups each water & white wine vinegar to a simmer then dissolved 3 tablespoons each of salt and sugar. I might have added a little more of each to suit my taste. That was enough for 4 jars, IIRC. I also added 4 sliced garlic cloves and a sliced serrano pepper to each jar.
Some people just need a sympathetic pat on the head.....with a hammer. Repeatedly.
Party at Stew's 
