appetizers

Honey and Heat Pickled Veggies

Name: Honey and Heat Pickled Veggies
Prep time: 10 min
Cook time: 45 min
Yield: 32
Ingredients: 6 cups (1 1/2 liter) julienned carrot, onion & red pepper; 1 cup (250 ml) liquid honey jar (billy bee/); 4 cups (1 liter) vinegar; 2 tbsp (30 ml) pickling spice (club house); 2 tbsp (30 ml) Frank's RedHot® Original Cayenne Pepper Sauce

Sweet and heat pair up in these crunchy-tart pickled veggies!

10 min

PREP TIME

45 min

COOK TIME

50

CALORIES

5

INGREDIENTS

Ingredients
Preparation
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INGREDIENTS 32 SERVINGS

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

What you'll need

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.