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Title: Spicy Mexican Pickled Vegetables
Categories: Condiment Mexican Side Vegetable
Yield: 12 Servings
| 12 | Garlic cloves | |
| 1 | md | Onion; cut in wedges |
| 3/4 | c | Olive oil |
| 4 | md | Carrots - scraped, thinly sliced |
| 1 | ts | 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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