Texas Pete® Hotter Hot Asian Style Pickled Vegetables

Ingredients

• 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