Spicy Pickles
Enjoy with grilled meats or fish, or as an accompaniment to tortilla
chips.
3 Claussen Kosher Dill Pickle Halves with liquid
1 large carrot
1/2 small onion
75 g pickled jalapeno slices with liquid
1. Chop the pickle halves into bite-size pieces - retain their liquid.
Grate the carrot and finely chop the onion. Mix the pickles, carrot and
onion with the jalapenos adding their liquids, in a seal able container.
Seal and refrigerate for 2 hours minimum, overnight if possible.
Will keep in the fridge for a few days.
The life of the wolf is the death of the lamb.
- John Clarke