Combine the vinegar, sugar, salt, mustard seeds, celery seeds, and Tabasco sauce in a heavy 8 quart non reactive saucepan. Boil uncovered, over medium heat for about 5 minutes.
Combine the vegetables. Distribute equally into four sterilized pint jars. Pour the vinegar mixture over the vegetables.
Cover tightly and refrigerate. Consume within 1 month.
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