Master Recipe: Makes 1 quart
1 C water, hottest possible from the tap
6 T white vinegar
2 T Hoppin Hot Sauce
6 T sugar
2 1/4 t kosher salt
1 qt sliced cucumbers, radishes, and carrots
Combine the water, vinegar, Hoppin Hot Sauce, sugar, and salt in a mixing bowl and stir until the sugar dissolves. Pack the cucumbers into a quart container as tightly as you can. Pour the brine over the vegetables, cover, and refrigerate. The pickle will taste better after it has time to sit — ideally 3 to 4 days., a week for best flavor-- but you can eat it immediately.