MCILHENNY HOT HOUSE PICKLED VEGETABLES

Ingredients Weight Measure
Vegetables, fresh seasonal 1-1/2 lbs.
Garlic, shaved thin 1/4 cup
Pickling spice 1 tsp.
Sugar 1/2 cup
Water 1 cup
Cider vinegar 1-1/2 cups
Kosher salt 1 Tbsp.
TABASCO® brand Original Red Sauce 2 Tbsp.

Method

  1. Any crisp seasonal vegetable will work in this recipe: pearl onions, radishes, chiles, green beans, Brussels sprouts, asparagus, mushrooms, green tomatoes, okra and/or cauliflower.
  2. Blanch the vegetables in boiling water for 2 minutes. Remove and reserve.
  3. In a nonreactive saucepan, combine the garlic, pickling spice, sugar, water, cider vinegar and salt and bring to a simmer to dissolve the sugar.
  4. Add the vegetables to the pickling brine and marinate for 12 hours.

Yield: 12 1/2- cup servings