Instructions: Wash quart canning jars and 2-piece lids and keep hot until needed.

In a non-reactive pan, combine the vinegar, water and salt and bring to a rolling boil for several minutes. While the juice is boiling, add the mustard seeds and peppercorns to the jars. Stuff the jars with the vegetables, leaving 1/2 inch head space. Put some herbs into each jar and fill each jar with the boiling vinegar-spice mixture (again, leaving 1/2 inch head space). Add a couple of drops of red sauce to each jar.

Wipe the rims of the jars and attach lids. Cool 5 minutes and refrigerate.

Go in every couple of days and aggravate them (shake the jars up a little bit). After a week to 10 days, theyre done. Theyll keep refrigerated for several months.

Note: Do not use Tabasco brand hot sauce, which tends to overheat the pickles. I recommend Louisiana Red Hot or Bullards brands. Theyre not expensive, and theyre mild.

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