Pickled Vegetables

10
INGREDIENTS

Servings: 4

INGREDIENTS

  • 1 cup red wine vinegar
  • 1 cup water
  • 2 tablespoons sugar
  • 1 teaspoon yellow mustard seed
  • 1 teaspoons whole coriander seed
  • 1 teaspoon whole fennel seed
  • 1 teaspoon whole allspice
  • 1 teaspoon whole clove
  • 2 tablespoons Cholula® Chipotle Hot Sauce
  • 1 1/2 cups bite-sized vegetables, variety

INSTRUCTIONS

  • 1 Put vegetables in a medium bowl.
  • 2 Combine the rest of the ingredients in a small pot and bring to a boil. Pour over vegetables and leave out at room temperature for 1 hour. Cover then refrigerate. Let pickles set overnight before serving.

Featured Recipes