Pickled Vegetables

1. Place each vegetable in a separate container.
2. Combine Texas Pete® Original Hot Sauce, vinegar, water, sugar, and salt in a medium saucepan.
3. Bring to a simmer and make sure salt and sugar are dissolved.
4. Pour the hot liquid over the vegetables to cover. Refrigerate overnight.

Yogurt Sauce

1. Combine ingredients and mix well.

Assembly for 10 Vegetable Cornucopia

1¼ cup yogurt sauce

10 each pickled Romanesco cauliflower florets

20 each pickled breakfast radish quarters

20 each pickled purple carrots, cut lengthwise, then each ½ on the bias (20 pieces)

10 each pickled pearl onion halves

20 each batons orange bell pepper

20 each batons yellow bell peppers

20 each batons red bell peppers

10 thin slices red radish

10 each parsnip chip

Parsley leaves

Chives

Place the yogurt sauce in the bottom of the glass. Arrange the pickled and fresh vegetables:

1 each pickled Romanesco cauliflower florets

2 each pickled breakfast radish quarters

2 each pickled purple carrot pieces

1 each pickled pearl onion halves

2 each batons orange bell pepper

2 each batons yellow bell peppers

2 each batons red bell peppers

Garnish with crispy parsnip chip, fresh radish slices, and fresh herbs.