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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.
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|Serving Size: 1 Serving (94g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 35 (51%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 18.4mg||1 %|
|Potassium 160.2mg||4 %|
|Total Carbohydrate 9g||3 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 6.1g|
|Protein 1.2g||2 %|
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Calories per serving: 69
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