Honey and Heat Pickled Veggies

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

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Makes: 32 servings
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All You Need

  • 6 cups (1 1/2 L) julienned carrot, onion & red pepper
  • 1 cup (250 mL) Liquid Honey 500 g - Jar Billy Bee Honey
  • 4 cups (1 L) vinegar
  • 2 tbsp (30 mL) Clubhouse Pickling Spice
  • 2 tbsp (30 mL) tabasco sauce


  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.


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