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.