Spicy Pickled Carrots

SERVINGS: 1 jar

INGREDIENTS:

• 1 lb. carrots, we use multicolored: purple, white, yellow

• 10-12 oz. Coconut Suka 

INSTRUCTIONS:

1. If carrots are large, quarter them into long strips. If desired, trim to height of mason jar.

2. (optional) Blanch carrots for 1 minute in boiling, salted water. Shock in ice water to cool, drain.

3. Stuff carrots into mason jars, fill with Coconut Suka. Refrigerate.

4. These are good the next day, or keep them in the fridge for weeks.

5. You can continue to add carrot sticks to the jars for everlasting fridge pickles.

   NOTE: you can also use cucumbers, hot peppers, green beans, or any vegetable you want a spicy pickle on!

Pulled Pork Quesadilla

Use leftover ingredients to make a delicious lunch or snack!

SERVINGS: 4 

INGREDIENTS:

• 4 flour tortillas
• 1 cup pimento cheese
• 2 cups pulled pork
• 1/2 cup scallions, chopped
• 2/3 cup Korean Mustard
• sour cream, cilantro, and salsa for garnish 

INSTRUCTIONS:

1. Spread Korean Mustard on tortilla, layer on pimento cheese-pork-pimento cheese on half. Fold over tortilla to make a half moon.
2. Heat a skillet to medium, spray with pan spray.
3. Cook quesadillas in skillet until golden brown, flip and cook on other side.  
4. Slice into thirds, garnish with scallions, and serve with desired toppings. 

Pickled Shrimp

Perfect for a summer snack, lettuce wrap, or tailgate!

SERVINGS: 6

first-

Poach Shrimp:

• 1 pound local shrimp
• 3 bay leaves
• 1 lemon, sliced
• 3 T. salt

INSTRUCTIONS:

1. Bring 2 quarts water to a rolling boil; add bay leaves, lemon, and salt. 
2. Add shrimp to pot, turn off heat and let cook, stirring for 3 minutes.
3. Drain and let cool; peel and de-vain.

then-

• 1 pound poached shrimp
• 1 cucumber, peeled and sliced thin
• 1 red onion, sliced into thin rings
• 1 bottle Coconut Suka
• 1 jalapeno, sliced (optional)
• 1 bunch fresh dill, washed and de-stemmed (or cilantro. optional)

INSTRUCTIONS:

1. Combine all ingredients in mixing bowl or mason jars, refrigerate for minimum of 2 hours. Overnight works best.
2. Serve with fresh tortilla chips, or over butter lettuce with avocado.

Coconut Suka Coleslaw

This zesty coleslaw is a delicious addition to picnics, BBQ sandwiches, and burgers. 

SERVINGS: 4

INGREDIENTS:

• 1/2 head white or purple cabbage, shredded
• 1 large carrot, shredded
• 1/4 cup Duke's mayo
• 3 Tablespoons Coconut Suka
• salt and a lot of black pepper

INSTRUCTIONS:

1. Combine cabbage and carrot into mixing bowl; add remaining ingredients.
2. Mix well, refrigerate.
3. Coleslaw is ready immediately, but will be better the next day. 

Spicy Cocktail Sauce

Servings: 1 cup

Ingredients

• 1 cup ketchup
• 3 tbsp prepared horseradish
• 3 tbsp Coconut Suka
• 1/2 tsp lemon zest
• 2 tsp black pepper coarse ground
• 1 tsp cayenne pepper
• 1 tsp shallot minced
• 1 tsp Maggi or Worcestershire sauce

Servings: 1 cup

Instructions

1. In mixing bowl, combine ingredients and stir until well mixed. Refrigerate.