1 cup fresh squeezed lemon juice
1/2 cup rice vinegar
1 large Bermuda onion
2 cups water
1/4 pound Daikon radishes
1 tsp. salt
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.
Be sure to
try our West Indies Creole Hot Pepper Sauce! For an authentic taste of the Islands, use as a basting sauce during the last five to
ten minutes when grilling, broiling, or baking chicken, beef, pork or fish.