appetizers

Honey and Heat Pickled Veggies

Sweet and heat pair up in these crunchy-tart pickled veggies!
10 min
PREP TIME
45 min
COOK TIME
50
CALORIES
5
INGREDIENTS

INGREDIENTS

  • 6 cups (1 1/2 liter) julienned carrot, onion & red pepper
  • 1 cup (250 mililiter) Liquid Honey Jar
  • 4 cups (1 liter) vinegar
  • 2 tablespoon (30 mililiter) Club House Pickling Spice
  • 2 tablespoon (30 mililiter) Frank's RedHot® Original Cayenne Pepper Sauce

Preparation

  • 1 Wash and sterilize mason jars, screw bands and snap lids according to the manufacturer’s directions.
  • 2 Cut vegetables into ¼-in x ¼-in x 2-in (0.5 cm x 0.5 cm x 5 cm) long strips.
  • 3 Pack vegetables into sterilized mason jars.
  • 4 Bring honey, vinegar, spice and Tabasco to a boil in a medium-sized saucepan.
  • 5 Pour liquid into vegetable-filled mason jar stopping ¼-in (0.5 cm) from the top. Wipe rim of jar, screw on top and tighten.
  • 6 Place jars into a large pot with water completely covering them. Bring pot to boil and boil for 30 minutes. Remove jars and place in refrigerator for at least 1 day to allow flavours to develop.

NUTRITION INFORMATION

(per Serving)

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