Pickled Vegetables

1 cauliflower
1 cup fresh squeezed lemon juice
6 carrots 
1/2 cup rice vinegar
1 large Bermuda onion
2 cups water
1/4 pound Daikon radishes
1 tsp. salt
1 cucumber
1 tbsp. hot pepper sauce

 

Use only the freshest vegetables. Cut cauliflower tops into chunks, slice carrots into strips. Cut onion, radishes, and cucumber into thick slices. Combine lemon juice, rice vinegar, water, and pepper sauce in quart jar. Add vegetables to pickling mixture. Cover tightly, and place in refrigerator for 2-3 days.

Enjoy!

 

Be sure to use our West Indies Creole Hot Pepper Sauce!  Use as a basting sauce during the last five to ten minutes when grilling, broiling, or baking chicken, meat, or fish.

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