Spicy mexican pickled vegetables

12 Servings

Ingredients

Quantity Ingredient
12 Garlic cloves
1 medium Onion; cut in wedges
¾ cup Olive oil
4 mediums Carrots scraped, thinly sliced
1 teaspoon Black peppercorns
1½ cup Vinegar
2 cups ;Water
½ can Whole pickled jalapenos drained (7 oz. can)
1 medium Cauliflower; in flowerets
3 tablespoons Salt
3 mediums Zucchini; thinly sliced
12 smalls Bay leaves
¾ teaspoon Dried whole marjoram
¾ teaspoon Dried whole oregano
¾ teaspoon Dried whole thyme
7 ounces Pickled baby corn on cob drained (1 jar)
6 ounces Can pitted small ripe olives drained

Directions

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 in _America's Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pp. 320-321. ISBN 0-8487-0765-6. Electronic format by Cathy Harned.

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