Quote:
Originally Posted by Worth1
They look fantastic.
Was the Fatalii sauce too hot or what?
My long sliced pickles have one heck of a tangy bite to them and are stored away in the refrigerator for fast eating on my lunch break.
Will be saving brine for kick starter.
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My Hinkelhatz sauce turned out nicely! I used some apple cider vinegar this time, along with lime juice. It has a really nice heat...builds up slow, with a twang from the vinegar, and a citrusy kick from the lime juice. A keeper, methinks!
It was excellent with the smoked chicken livers I made recently!!
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