Fire Sticks Premium PD Recipe

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When you think hot & spicy, does your mouth water or do your eyes weep with tears? If you can’t make it through another bland, boring, spiceless lunch, give these spicy carrot sticks a try. They are fun and easy to make and create lots of excitement in your mouth. These crunchy hot sticks will have you breaking a sweat and feeling fantastic from the endorphin rush that spicy foods provide. Bring a jar along on a picnic or the next BBQ you attend. They will add a little excitement to the party.

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Comments (3)

  1. posted by Marie on July 21, 2015

    Made a batch this evening and they’re marinating right now. Thanks! I’ve seen pickled carrots at the grocery store for about $7 a jar. Crazy expensive… Now I can have PD version for a fraction of the cost.

  2. posted by Stephen on July 24, 2015

    Growing up in San Diego (of all places) I can remember in my SAD days going to the hole in the wall Mexican restaurants that end with the suffix ‘-bertos’. These dot nearly every corner and some of these establishments had great food and most offered Mexican style pickled carrots and jalapenos, These were outstanding, the flavor, the spice, just what was needed to go with any Mexican order.

    Thankfully Julie now has her own take on this Mexican favorite. I came up an ingredient short, no mustard seed, but Julie said to make it without. In the end I added just a touch of mustard powder to the mixture I warmed up on the stove. Also without having any liquid Stevia, I used another natural liquid sweetener (the name escapes me at the moment),

    As I heated the vinegar mixture, my wife and son ran for the upstairs as the smell of boiling vinegar was a bit much. In their defense, it was quite pungent, but I knew it would be so worth it in 24 hours. The smell subsided about 15 minutes after I was done cooking as I lit a candle to aid in clearing the air.

    I sliced my carrots and added the peppers and garlic to the jar and filled with vinegar. As it cooled I considered making a second batch, but decided to hold off until I got the mustard seed.
    I didn’t quite make it 24 hours, falling about 6 hours short, as I decided to have some for lunch. The flavor was wonderful, a nice healthy spice, yet the carrots had just enough crunch to make this a great snack.

    The best thing about this is you can mix and match the amounts of garlic and peppers to a spice you desire. I found my first batch very garlicky with 3 cloves. I will be curious to see what mustard seed brings to the party versus mustard seed and finally, I might add a touch more sweetener. Not sure I even used a 1/4 teaspoon. Regardless, they are all gone and I am very happy to find this new snack. Can’t wait to drop some peppers in the mix. Thanks Julie!

    • posted by Julie Marie on July 24, 2015

      Great review! I feel like I was right there in your kitchen. Blanched green beans work great in this recipe too!

  3. posted by Marie on July 28, 2015

    Made the green beans…Very good. Going to try Okra next.

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