Spicy Mexican Pickled Vegetables

SPICY MEXICAN PICKLED VEGETABLES

12 Preparation Time :

Categories : Condiments Harned 1994

Mexican Side dish

Vegetables

Amount Measure Ingredient -- Preparation Method -- -- --

12 Garlic cloves

1 md Onion -- cut in wedges

3/4 c Olive oil

4 md Carrots

-- scraped, thinly sliced

1 t 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 in

America's Best Recipes: A 1989

Hometown Collection

Birmingham, AL: Oxmoor House,

1989. Pp.

320-321. ISBN

Electronic format by Cathy Harned. - - - - - - - - - - - - - - - - - -