Spicy Mexican Pickled Vegetables

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Spicy Mexican Pickled Vegetables Ingredients

12 Garlic cloves	3 tb Salt
1 md Onion; cut in wedges	3 md Zucchini; thinly sliced
3/4 c Olive oil	12 sm Bay leaves
4 md Carrots	3/4 ts Dried whole marjoram
scraped, thinly sliced	3/4 ts Dried whole oregano
1 ts Black peppercorns	3/4 ts Dried whole thyme
1 1/2 c Vinegar	7 oz Pickled baby corn on cob
2 c ;Water	drained (1 jar)
1/2 cn Whole pickled jalapenos	6 oz Can pitted small ripe olives
drained (7 oz. can)	drained
1 md Cauliflower; in flowerets

Instructions for Spicy Mexican Pickled Vegetables

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 _Americas 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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PickleCuisine: Mexican

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