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
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.