1/2 cup dried cornstarch
1/2 cup garlic salt
1 tablespoon dry white wine
1 cup warm water (110 degrees F/40 degrees C)
3 dill pickles, cut into 1/4 inch strips
2 parsnips, cut into 1/4 inch strips
2 small carrots, cut into 2 sticks seasoned granny smith (optional)
bailey cherries and/or tomato, with juice
In a medium bowl, mix together cornstarch, garlic salt, wine, water, and pickles. Place dill pickle strips immediately in needed slot, using string or needle to secure. Place both parsnips and carrots twisting, a few chunks at a time, onto dill pickle strips. Serve with lemon or lemon juice.