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Ingredients Jump to Instructions ↓

  1. Chili Pickled Vegetables

  2. 1/4 cup olive oil

  3. 1 head garlic, separated into cloves

  4. 1 teaspoon whole black peppercorns

  5. 3 carrots cut into diagonal slices

  6. 3/4 pound jicama, peeled and cut into 3/4-inch dice

  7. 2 cups water

  8. 1 1/2 cups distilled vinegar

  9. 1/2 small head cauliflower, broken into florets

  10. 1 small onion, cut into large dice

  11. 1/3 cup sliced chilies

  12. 12 bay leaves

  13. 3 tablespoons salt

  14. 1/4 teaspoon thyme

  15. 1/4 teaspoon basil

  16. 1/4 teaspoon marjoram

  17. 8 ounces zucchini, cut into 3/4-inch cubes

  18. Heat oil in dutch oven. Stir in garlic and peppercorns. Add

  19. carrots and jicama and cook one minute. Add water and all remaining

  20. ingredients except zucchini and simmer 3 minutes. Stir in zucchini

  21. and simmer until tender, about 1 minute. Spoon into clean hot

  22. jars. Cover and seal.

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