Idea from a friend.

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Steve H

Epic Pitmaster
Original poster
OTBS Member
SMF Premier Member
Feb 18, 2018
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Newark New York
Talking to Dom while working yesterday. And eating the last of my pickled stuffed peppers.
He said he had some pickled carrots and peppers the other day a friend of his made. He was wondering if I've tried this. Nope. Not until now that is.

IMG_20231014_061743083.jpg

Dom said he thought they were just pickled in normal fridge pickle fashion. I'm fermenting them.
3.5% brine with filtered water and sea salt.
carrots
Cubana peppers
8 Smashed garlic cloves 4 in each jar.
1/2 tsp Dried dill in each jar
1/4 tsp Mustard seed in each jar.
1/4 tsp Flatiron pepper brand 4 pepper blend. This has Arbol, Ghost, Habanero, and Jalapeno in it. Pretty dang hot! In each jar.
This morning they are already quite active. I'll go a week and check the ph.
 
Those are gonna be good . I did red radish a few years ago . They were great .
1/4 tsp Flatiron pepper brand 4 pepper blend.
Made breakfast sausage yesterday and those were my add for the heat . Really good fry test , only gonna get better .

Then I made chili last night and used the 4 pepper blend and the dark and smokey .
Great pepper flakes .
 
Those are gonna be good . I did red radish a few years ago . They were great .

Made breakfast sausage yesterday and those were my add for the heat . Really good fry test , only gonna get better .

Then I made chili last night and used the 4 pepper blend and the dark and smokey .
Great pepper flakes .
Guess I gonna need to get some.
 
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just saw this, looks like it is/was going to be great. You had to mention Flatiron Pepper Co??? On their site now...shopping!!!
 
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