SERVINGS: 1 jar
1 lb. carrots, we use multicolored: purple, white, yellow
10-12 oz. Coconut Suka
If carrots are large, quarter them into long strips. If desired, trim to height of mason jar.
(optional) Blanch carrots for 1 minute in boiling, salted water. Shock in ice water to cool, drain.
Stuff carrots into mason jars, fill with Coconut Suka. Refrigerate.
These are good the next day, or keep them in the fridge for weeks.
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!