Pickled Vegetables

SERVES 4

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WHAT'S NEEDED
HOW TO MAKE
  • 1 cup red wine vinegar
  • 1 cup water
  • 2 tablespoons sugar
  • 1 teaspoon yellow mustard seed
  • 1 teaspoon 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

  • 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.