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Pickled Raw Vegetables

Ingredients
1 teaspoon Slightly crushed dill seed
1/4 cup Cider vinegar
1 teaspoon Salt
1 teaspoon Sugar
1 Dash of hot pepper sauce
1 cup Water
2 cups Raw vegetablesc cut up*
2 tablespoons Finely chopped pimento


Method
Can be cauliflorlets, radish slices, carrot curls, green pepper chunks etc. Combine first 6 ingredients in sauce pan. Bring to boil. Pour over vegetables. Cool, add pimento, chill about 24 hours. Drain, store covered in refrigerator. 63 calories total.

Yield
2 Servings