Wash and sterilize mason jars, screw bands and snap lids according to the manufacturer’s directions.
Sweet and heat pair up in these crunchy-tart pickled veggies!
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Ingredients
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.
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