Honey and Heat Pickled Veggies

Wash and sterilize mason jars, screw bands and snap lids according to the manufacturer’s directions.

Cut vegetables into ¼-in x ¼-in x 2-in (0.5 cm x 0.5 cm x 5 cm) long strips.

Pack vegetables into sterilized mason jars.

Bring honey, vinegar, spice and Tabasco to a boil in a medium-sized saucepan.

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.

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.