Spicy Mexican Pickled Vegetables
List of Ingredients
Yield: 12 servings
12 Garlic cloves
1 md Onion; cut in wedges
3/4 c Olive oil
4 md Carrots
-- scraped, thinly sliced
1 ts Black peppercorns
1 1/2 c Vinegar
2 c ;Water
1/2 cn Whole pickled jalapenos
-- drained (7 oz. can)
1 md Cauliflower; in flowerets
3 tb Salt
3 md Zucchini; thinly sliced
12 sm Bay leaves
3/4 ts Dried whole marjoram
3/4 ts Dried whole oregano
3/4 ts Dried whole thyme
7 oz Pickled baby corn on cob
-- drained (1 jar)
6 oz Can pitted small ripe olives
-- drained
Saute garlic and onion in hot oil in a large Dutch oven for 3
minutes. Add carrots and peppercorns; saute 5 minutes. Add vinegar;
cover, reduce heat and simmer for 3 minutes. Stir in water and
jalapenos; cover and bring mixture to a boil. Add cauliflower and
salt, stirring well; cover, reduce heat to medium and cook 5 minutes.
Add zucchini, bay leaves, marjoram, oregano and thyme, stirring well;
cook 2 minutes. Remove from heat; stir in corn and olives.
Transfer mixture to a large container; cover tightly and chill at
least 8 hours. Remove and discard bay leaves before serving.
From _Celebrate San Antonio_ by The Junior Forum/San Antonio, TX
Recipe
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