Devil sticks

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  • 16 parts white vinegar
  • 12 parts water
  • 3 parts kosher salt
  • 1 part sugar
  • habaneros (1-3 per two cups of brine)
  • carrots
  • celery

Make a brine with white vinegar, water, salt, and sugar.

Wash the habaneros, pierce them with a fork, and place them in the brine.

Peel and slice the carrots into sticks. Slice the celery into sticks.

Submerge in the brine, and leave in the rifrigerator.

A few days later, you can pick some pickles out to eat or serve. Leave sticks being stored for later in the brine.

Preparation time: 5 minutes, let set for several days