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
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)
