Texas Pete® Hotter Hot Asian Style Pickled Vegetables
1 lb. Carrots, cut into thick sticks
1 head Cauliflower, cut into large bite size pieces
1 lb. Celery, cut into thick sticks
1 lb. Radishes, sliced into thick rings
1 lb. Yellow Wax Beans, ends trimmed
8 oz. Ginger, fresh, peeled, cut into 1/4 inch rings
12 Garlic Cloves
2 quarts Rice Wine Vinegar
1 quart White Distilled Vinegar
1/3 C Sugar, granulated
1 1/2 C Soy sauce
1/8 C Lemongrass, puree, store bought
1/2 C Sesame Seeds, white, toasted
1/3 C Texas Pete Hotter Hot Sauce
1 tbsp. Salt
YIELD: about 1 gallon PORTION (Serving Size): 2 oz.
Prepare all the vegetables and place them in a large one gallon container with a tight fitting lid.
Combine the rice wine vinegar, white distilled vinegar, soy sauce, lemongrass puree, toasted sesame seeds, Texas Pete Hotter Hot Sauce and the salt in a large sauce pot and bring to a simmer.
Once the mixture comes to a boil turn the heat off and carefully pour the mixture over the vegetables to cover them completely.
Let the pickled vegetables come to room temperature before putting the lid on and then place them in the refrigerator for 24 hours before serving.
You can substitute the vegetable selections with what you have available at your local market or grocery store. Try to stay away from delicate green or leafy vegetables they will turn brown and be unpleasant to look at, however they will still taste great.