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SPICY MEXICAN PICKLED VEGETABLES
Recipe By :
Serving Size : 12 Preparation Time :0:00
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,
Inc., 1989. Pp. 320-321. ISBN 0-8487-0765-6.
Electronic format by Cathy Harned.
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